Today: Get My No Fail, Easy Cookbook Series for 40% OFF
Buy Now

Boston Cream Cupcakes

Never Think About What to Make for Dinner for the Next Two Months with My
Lazy Cooking Bundle

close up shot of boston cream cupcakes with chocolate frosting
The secret of these Boston Cream Cupcakes is the cake mix and vanilla pudding that help to make them so easy to put together, creating a treat that tastes absolutely divine.
Jump to Recipe

These Boston Cream Cupcakes are absolutely delectable and so simple to make. A fluffy cupcake injected with a silky vanilla custard filling topped with a rich chocolate ganache frosting is what dreams are made of.

The classic flavor of a traditional Boston cream pie can’t be beat. For another take on this tasty combination, try our Boston Cream Poke Cake. If you love custard on its own like I do, have a taste of our Custard Pie.

close up shot of boston cream cupcakes with chocolate frosting with a bite taken out of it showing its cream cheese filling inside

MORE CUPCAKE RECIPES:
Carrot Cake Cupcakes | Cookie Dough Cupcakes


BOSTON CREAM CUPCAKES INGREDIENTS

boston cream cupcakes raw ingredients that are labeled

You will need:

FOR THE CUPCAKES

  • 15.25 ounce box white cake mix
  • 1 cup water
  • ½ cup vegetable oil
  • 4 egg whites

FOR THE CREAM FILLING

  • 1 ¾ cup heavy cream
  • 3.4 ounce box instant vanilla pudding mix

FOR THE GANCHE

  • ¾ cup heavy cream
  • 12 ounce bag semi-sweet chocolate chips
  • 3 tablespoons light corn syrup

SUBSTITUTIONS AND ADDITIONS

Cake Mix: Instead of a white cake mix, you can replace it with a vanilla cake mix or yellow cake mix. Or if you prefer and have a favorite cupcake recipe to make these from scratch, you are welcome to do that instead.

Cream Filling: If you feel ambitious and have a tried and true recipe, you are more than welcome to make the pastry cream from scratch.

kitchen tools you actually need

HOW TO MAKE THIS BOSTON CREAM CUPCAKES RECIPE

PRO TIP: This is an easy recipe to make but requires time to allow the ganache to cool before frosting. Give yourself lots of time to allow for the waiting time.

FOR THE CUPCAKES

STEP ONE: Using either a stand mixer or a large mixing bowl and a handheld mixer at medium speed, prepare the cake mix according to the instructions on the back of the box.

STEP TWO: Spoon the cupcake batter into a muffin tin lined with paper liners, filling them halfway. Bake in a preheated oven at 350°F for 15 to 18 minutes, or until the cupcakes are lightly golden and a toothpick inserted comes out clean. Allow the cupcakes to cool completely.

PRO TIP: If you want to skip the cupcake liners, you may, just make sure you have greased the cupcake pan well so the cake doesn’t stick.

boston cream cupcakes process shot of cupcake batter in cupcake pan and baked

STEP THREE: Leave the cupcakes in the cupcake liner and using a sharp knife or a large decorator icing tip, carefully core out only the center of the cupcake about the size of a quarter. Be careful not to cut too deep and cut the liner. Do not replace the tops of the cupcake leaving them open for the cream.

PRO TIP: You can buy a fancy corer to cut the holes in the middle of the cupcake, but a serrated knife will do just fine.

boston cream cupcakes process shot of core taken out of cupcakes

FOR THE BOSTON CREAM FILLING

STEP ONE: Using a hand mixer and a medium bowl, combine the heavy cream and the instant pudding mix. Beat on medium-low speed until the pudding starts to thicken. Cover vanilla cream with plastic wrap and allow the pudding to chill in the refrigerator until you are ready to fill the cupcakes.

boston cream cupcakes process shot of ingredients in a bowl being blended with a blended

FOR THE GANCHE FROSTING

STEP ONE: In a small heatproof bowl, heat the heavy cream for 2 to 2 ½ minutes. It is essential that the cream is hot when poured over the chocolate chips. 

STEP TWO: In a medium-sized heat-safe bowl, add the 12-ounce bag of chocolate chips and the light corn syrup. Once the cream is piping hot, carefully pour the cream over the chips. Allow the chips, corn syrup, and cream to sit for 2 to 3 minutes before whisking to allow the chips to melt.

PRO TIP: Adding corn syrup to the ganache helps to give it that glossy shine that makes it presentation perfect.

boston cream cupcakes process shot of hot cream being poured over chocolate chips in a bowl

STEP THREE: Use a whisk to combine the hot cream, corn syrup, and chocolate chips, whisking until the chips are melted. Cover the ganache with cling wrap and allow the ganache to cool for about 1 to 1 ½ hours

boston cream cupcakes process shot of ingredients whisked together in a bowl

STEP FOUR: Once the ganache has cooled, using either a stand mixer or a handheld mixer, whip the ganache for 1 minute until fluffy. If the ganache is a bit stiff, you can add ½ tablespoon of lukewarm heavy cream.

boston cream cupcakes process shot of ingredients whipped in a bowl

STEP FIVE: To prepare the ganache frosting for the top of the cupcake, you can use a decorator’s piping bag and a larger frosting tip. If you don’t have these, you can use a gallon-sized Ziploc bag with a small corner tip cut off. 

PRO TIP: For the fancy star swirl, we recommend the Wilton tip 2D or 2A or a generic large decorator’s tip.

FOR ASSEMBLING AND FROSTING THE CUPCAKES

STEP ONE: Using either a gallon-sized disposable Ziploc baggie with a small section of the corner tip snipped off or a decorator’s bag with no tip, fill the bag ⅓ of the way full of cream. This will help keep the cupcake filling process a bit less messy and give a bit more control. Twist the top unused portion of the bag to help keep air out and give more control of the cream flow. Place the bag’s tip into the cupcake and use light even pressure to fill the cupcake. Continue until the center of each cupcake is filled. You will have to stop and refill your baggie with cream during the process.

boston cream cupcakes process shot of cupcakes being filled with filling

STEP TWO: To frost the cupcakes, hold the ganache baggie about ½ in from the center surface of the cupcake above the cream. Using even pressure, squeeze to form the center of the star-swirl. Keeping the tip elevated and using the same amount of pressure follow the star-swirl’s outer line (making kind of a C around the star-swirl until the outer swirl lines connect). Continue until all the cupcakes are frosted.

boston cream cupcakes process shot of cupcake being topped with chocolate frosting

HOW TO SERVE

Serve these delicious cupcakes with a nice warm cup of coffee or our Bailey’s with coffee ice cubes. They are so beautiful, they would also be a perfect choice for a birthday treat for someone who is a fan of Boston cream confections.

These would be perfect served with a cold iced tea on the side. We have several to choose from including our iced tea, raspberry iced tea, sweet peach iced tea, and our southern strawberry sweet tea.

STORAGE

IN THE FRIDGE: Any leftovers should be kept in an airtight container, in the refrigerator, for up to 3 to 4 days.

IN THE FREEZER: These Boston cream pie cupcakes can be stored in the freezer for up to three months in a sealed container. Thaw in the refrigerator until you are ready to serve.

close up shot of boston cream cupcakes with chocolate frosting

Skip the coffee shop drive-thru; these are better than a donut and even better than the classic pie. Moist cupcakes, creamy centers, and decadent chocolate frosting make this the best Boston cream pie cupcakes recipe to make when you are craving a treat.

FAQ

Can I use a different type of cake mix?

We use white cake mix but vanilla or yellow cake mix would work just fine in this recipe.

Can I change the flavor of the pudding for the filling?

To keep the classic Boston cream flavor, we recommend sticking to vanilla pudding but if you don’t mind a flavor change, you could experiment with other flavors.

Can I freeze these cupcakes?

These Boston cream pie cupcakes can be stored in the freezer for up to three months in a sealed container.

MORE RECIPES YOU’LL LOVE

Get a Free Cookbook
Subscribe now to receive our FREE Sweet & Treats digital cookbook with 15 amazing desserts inside!
close up shot of boston cream cupcakes with chocolate frosting

Boston Cream Cupcakes

5 from 1 vote
The secret of these Boston Cream Cupcakes is the cake mix and vanilla pudding that help to make them so easy to put together, creating a treat that tastes absolutely divine.
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 2 hours 8 minutes
Servings 24 cupcakes

Ingredients
  

Cupcakes

  • 15.25 ounces white cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 4 egg whites

Cream Filling

  • 1 3/4 cup heavy cream
  • 3.4 ounces instant vanilla pudding mix

Ganache

  • 3/4 cup heavy cream
  • 12 ounces semi-sweet chocolate chips
  • 3 tablespoons light corn syrup

Instructions
 

Cupcakes

  • Preheat the oven to 350°F. Place paper cupcake liners into the cupcake baking tin and set aside.
  • Using either a stand mixer or a large mixing bowl and a handheld mixer on medium speed, prepare the cake mix according to the instructions on the back of the box.
  • Spoon the cupcake batter into the cupcake liners, filling them half full. Bake for 15-18 minutes or until the cupcakes are lightly golden and a toothpick inserted comes out clean. Allow the cupcakes to cool completely.
  • Leave the cupcakes in the cupcake liner, use a sharp knife or a large decorator icing tip, carefully core out only the center of the cupcake about the size of a quarter. Be careful not to cut too deep and cut the liner. Do not replace the tops of the cupcake. Leave them open for the cream.

Cream Filling

  • Using a handheld mixer and a medium-sized mixing bowl, combine the heavy cream and the instant pudding mix. Beat on medium-low speed until the pudding starts to thicken. Cover with cling wrap and allow the pudding to chill in the refrigerator until filling the cupcakes.

Ganache

  • In a heat-safe small bowl, heat the heavy cream for 2 to 2 ½ minutes. It is essential that the cream is hot when poured over the chocolate chips.
  • In a medium-sized heat-safe bowl, add the 12-ounce bag of chocolate chips and the light corn syrup. Once the cream is piping hot, carefully pour the cream over the chips. Allow the chips, corn syrup, and cream to sit for 2 to 3 minutes before whisking to allow the chips to melt. Use a whisk to combine the hot cream, corn syrup, and chocolate chips. Continue whisking until the chips are melted. Cover the ganache with cling wrap and allow the ganache to cool for about 1 to 1 ½ hours
  • Once the ganache has cooled, using either a stand mixer, or a handheld mixer, whip the ganache for 1 minute until fluffy. (If the ganache is a bit stiff, you can add ½ tablespoon of lukewarm heavy cream)
  • To prepare the ganache frosting for the cupcake, you can use a decorators frosting bag and larger frosting tip (Wilton tip 2D or 2A -or- a generic large decorators tip). If you don’t have these, you can use a gallon-sized Ziploc baggie with a small corner tip cut off.

Cupcake Assembly and Frosting

  • Using either a gallon-sized disposable Ziploc baggie with a small section of the corner tip snipped off, or a decorator’s bag with no tip, fill the bag ⅓ of the way full of cream. This will help keep the cupcake filling process a bit less messy and give a bit more control. Twist the top unused portion of the bag to help keep air out and give more control of the cream flow. Place the tip of the bag into the cupcake and use light even pressure to fill the cupcake. Continue until all cupcakes are filled. You will have to stop and refill your baggie with cream.
  • To frost the cupcakes, hold the ganache baggie about ½ in from the center surface of the cupcake above the cream. Use even pressure, squeeze to form the center of the star-swirl. Keeping the tip elevated and using the same amount of pressure, follow the outer line of the star-swirl. Making kind of a C around the star-swirl until the outer swirl lines connect. Continue until all the cupcakes are frosted.

Video

Notes

TIP: This is an easy recipe to make but requires time to allow the ganache to cool before frosting. Give yourself lots of time to allow for the waiting time.
 
TIP: If you want to skip the cupcake liners, you may, just make sure you have greased the cupcake pan well so the cake doesn’t stick.
 
TIP: You can buy a fancy corer to cut the holes in the middle of the cupcake, but a serrated knife will do just fine.
 
TIP: Adding corn syrup to the ganache helps to give it that glossy shine that makes it presentation perfect.
 
TIP: For the fancy star swirl, we recommend the Wilton tip 2D or 2A or a generic large decorator’s tip.
 

Nutrition

Calories: 309kcal | Carbohydrates: 27g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 195mg | Potassium: 167mg | Fiber: 2g | Sugar: 17g | Vitamin A: 372IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Proudly Prepared by the Spaceships Kitchen

You May Also Like

60 Recipes One Low Price

Reader Interactions

Comments

    Leave a Comment

    Recipe Rating




    Comments

  1. Cathy says

    Question: I want to make these for diabetic husband. I can use sugar free cake mix, sugar free pudding, and sugar free chocolate chips, but I don’t know what to sub for corn syrup. Any ideas?

    • Layne Kangas says

      Hi, Cathy – I googled and some suggestions were honey, agave nectar, etc. but I have never tried any of those substitutions personally so I cannot say if it’s healthy for your husband or if the recipe will still work. Please let me know if you try swapping something out!

    • Layne Kangas says

      I haven’t tried it with this recipe specifically. Usually, that is a safe bet but I don’t know if it will have any impact on these cupcakes. Please let me know if you try! Enjoy 🙂