Boston Creme Mini Cupcakes


  • 1 (18.25 ounce) box yellow cake mix
  • 1 cup water
  • 3 eggs
  • ⅓ cup vegetable oil
  • 1 (3.5 ounce) package instant French vanilla pudding
  • 2 cups cold milk
  • 1 (16 ounce) can prepared chocolate frosting
  • 1 cup whipped cream (Optional)
  • 6 maraschino cherries, quartered (Optional)
  • cooking spray


Preheat oven to 350 degrees F (175 degrees C).

Spray 24 mini muffin cups with cooking spray.

Stir yellow cake mix, water, eggs, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes.

Spoon cake batter into the prepared mini muffin cups, filling them about 2/3 full.

Bake in the preheated oven until cupcakes have risen and are lightly golden brown, 15 to 19 minutes. Check for doneness after 10 minutes. A toothpick inserted into the center of a cupcake should come out clean. Allow cupcakes to cool for about 20 minutes.

Whisk instant French vanilla pudding mix and milk together in a bowl for 2 minutes. Allow pudding to stand for 5 more minutes to thicken.

Pipe the vanilla pudding into each cupcake with about 1 1/4 teaspoon vanilla pudding.

Freeze filled cupcakes for at least 1 hour to make frosting them easier.

Spread a very thin coating of chocolate frosting over each cupcake; refrigerate cupcakes for 15 minutes.

Spread second, thicker layer of frosting over the first layer. Place small dollop of whipped cream into center of each frosted cupcake and top with a quarter of a maraschino cherry. Refrigerate mini cupcakes until serving time.

Cook’s Note: I use a syringe (I get mine free at the pharmacy counter by just politely asking) to insert pudding into each cupcake.

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