Yellow cupcakes with chocolate frosting.

Boston Cream Pie Cupcakes

Boston cream pie cupcakes are a fun twist on a favorite traditional dessert. This recipe is an easy way to dress up a boxed cake mix.

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Boston cream pie is a spongey yellow butter cake filled with custard and topped with a chocolate glaze. What’s Cooking America has a post with a brief history of the Boston cream pie. My cupcake recipe deviates a bit from an absolute traditional recipe because I use chocolate fudge frosting as a shortcut instead of a glaze.

I love baking from scratch, but I usually keep a few boxed cake mixes on hand. It’s easy to dress up a boxed cake mix and make more unique cupcakes. Some of my other favorite cupcakes to make with boxed mix are

Adding a filling to cupcakes adds a nice dimension, and it’s not hard to do. I use an apple corer to remove the centers of the cupcakes. My Cupcake Baking Guide has more tips about baking, filling, and storing cupcakes as well as 50 recipes from some of my favorite food blogs.

Yellow cupcakes with chocolate frosting on a wire cooling rack.
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5 from 1 vote

Boston Cream Pie Cupcakes

Boston cream pie cupcakes are a fun twist on a favorite traditional dessert. This recipe is an easy way to dress up a boxed cake mix.
Prep Time30 mins
Cook Time20 mins
Cooling Time30 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: cupcakes, easy dessert
Servings: 24 cupcakes

Equipment

  • Mixer
  • Cupcake pan
  • Apple corer
  • Piping bag

Ingredients

  • 1 box yellow cake mix
  • 3 eggs (or number on box instructions)
  • 1 cup water (or amount on box instructions)
  • cup vegetable oil (or amount on box instructions)
  • Any other ingredients listed on cake mix box
  • 1 container chocolate frosting
Filling
  • 1 package instant vanilla pudding mix
  • 2 cups milk cold

Instructions

  • Bake cupcakes per package instructions. Allow to cool completely.
  • Prepare pudding according to package instructions.
  • Use an apple corer to remove the centers of each cupcake.
  • Transfer filling to a piping bag with a large tip. Fill each cupcake with pudding.
  • Frost the cupcakes with the chocolate icing.

Notes

Use the ingredients your cake mix calls for. I used a Duncan Hines mix. Other brands might call for different ingredients than the eggs, water, and vegetable oil listed.

Step by Step Photos and Recipe Notes

Bake cupcakes per package instructions. The ingredients listed in the recipe section are for Duncan Hines cake mix. If you use a different brand, use the ingredients that your box calls for.

Allow the cupcakes to cool completely. Prepare pudding according to package instructions. Use an apple corer to remove the centers of each cupcake.

Eight cupcakes with centers removed on a wire rack.

Transfer the filling to a piping bag with a large tip. Fill each cupcake with pudding.

Four cupcakes with pudding in the center on a wire rack.

Frost the cupcakes. Store in an airtight container.

Plate with a cupcake cut in half. The cupcake is yellow and has a pudding filling and chocolate frosting. Behind the plate is a wire rack with whole yellow cupcakes with chocolate frosting.
Boston Cream Pie CupcakesBoston Cream Pie CupcakesBoston Cream Pie Cupcakes

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