I’ve always had a soft spot for Boston cream pie. But turning that classic dessert into cupcakes? That’s a game-changer.
These Boston cream pie cupcakes made with cake mix are a quick, no-fuss way to enjoy the layered goodness of sponge cake, creamy custard, and silky chocolate glaze—all in one handheld treat.
And the best part? I didn’t need to make anything from scratch. With a simple cake mix and a few shortcuts, I had bakery-style cupcakes ready to impress.
How To Prepare Boston Cream Pie Cupcakes Recipe With Cake Mix?
📋 Recipe Details
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Course: Dessert
- Cuisine: American
- Difficulty: Easy
- Yield: 12
🍴 Equipment Needed
- Mixing bowls
- Electric mixer or whisk
- Cupcake pan
- Cupcake liners
- Cooling rack
- Small saucepan
- Piping bag or zip-top bag
- Spoon or melon baller
🧁 Ingredients
For the Cupcakes
- 1 box yellow cake mix (I used a gluten-free option, but regular works too)
- 3 large eggs
- 1 cup water
- ⅓ cup vegetable oil
For the Vanilla Custard Filling
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 ½ cups cold milk
- ½ cup heavy cream (optional for richer texture)
For the Chocolate Ganache Topping
- ½ cup heavy cream
- 4 oz semi-sweet chocolate chips or chopped chocolate
- 1 tsp butter (for shine)
👩🍳 How To Make Boston Cream Pie Cupcakes Recipe With Cake Mix
1. Prepare the Cupcakes
I preheated my oven to 350°F (175°C) and lined a 12-cup muffin tin with liners. Then I whisked the cake mix, eggs, water, and oil in a large bowl until smooth—about 2 minutes. I filled each cupcake liner about ⅔ full and baked them for 18 minutes, or until a toothpick came out clean. Once done, I let them cool completely on a rack.
2. Make the Vanilla Custard Filling
In another bowl, I whisked the instant pudding mix with milk (and cream for extra richness) until thickened—about 2–3 minutes. Then I chilled it in the fridge while the cupcakes cooled.
3. Fill the Cupcakes
I used a melon baller to scoop out a small hole from the center of each cupcake (don’t go too deep). Then I filled a piping bag with the custard and piped it right into the center. I pressed a little bit of the removed cake back on top to seal it.
4. Make the Chocolate Ganache
In a small saucepan, I heated the cream until it just started to bubble around the edges. I poured it over the chocolate chips in a bowl, let it sit for a minute, then stirred until smooth and glossy. A bit of butter made it even shinier.
5. Glaze the Cupcakes
Once the ganache cooled slightly, I spooned it over the tops of the cupcakes, letting it drip a little for that perfect glossy finish.
🧾 Nutrition Facts (Per Serving, approx.)
- Calories: 280
- Carbs: 35g
- Fat: 14g
- Protein: 3g
- Sugar: 22g
- Fiber: 1g
🍽️ Serving Suggestions
I like to serve these chilled or slightly cool so the custard keeps its shape. They’re perfect for parties, bake sales, birthdays—or just when I want to treat myself to something special.
💡 Tips and Variations
- Make it gluten-free: I used a gluten-free yellow cake mix, and it worked beautifully.
- Add fresh fruit: A slice of strawberry under the ganache adds a fruity twist.
- Switch the pudding: Try chocolate or coconut pudding for a flavor variation.
- No piping bag? Use a zip-top bag with the corner snipped.
🌱 Health Benefits
While this is a dessert, I love that I can control the ingredients. Using gluten-free cake mix helps if I’m avoiding wheat,
and adding cream to the pudding makes it more satisfying, so I don’t overeat. Plus, it’s homemade—so no preservatives or mystery ingredients.
📝 Note
These cupcakes stay fresh for about 3 days in the fridge. I always store them in an airtight container to keep the custard from drying out.
❓ FAQ for Boston Cream Pie Cupcakes Recipe with Cake Mix
Can I use any flavor of cake mix for these cupcakes?
I recommend using yellow cake mix for that classic Boston cream pie flavor. But if you only have white or vanilla cake mix on hand, those will work too. Just avoid chocolate as it changes the traditional taste.
How do I keep the pastry cream from being runny?
Make sure to cook the pastry cream until it thickens and coats the back of a spoon. Also, let it chill completely before filling the cupcakes—it’ll thicken more as it cools.
Can I use instant pudding instead of homemade pastry cream?
Yes, if you’re in a rush, instant vanilla pudding is a good shortcut. I prefer homemade for richer flavor, but pudding works in a pinch.
How do I fill the cupcakes without a piping bag?
You can use a small spoon or even a zip-top bag with the corner snipped off. Just cut a small hole in the cupcake and spoon or squeeze the filling inside.
How should I store these cupcakes?
Store them in an airtight container in the fridge. Since they contain pastry cream, they need to stay chilled. They’ll stay fresh for 2–3 days.
Can I make these cupcakes ahead of time?
You can bake the cupcakes a day in advance and keep them at room temperature. Fill and glaze them the day you plan to serve for best texture.
Can I freeze Boston cream pie cupcakes?
I don’t recommend freezing the filled cupcakes. The pastry cream may separate when thawed. However, you can freeze the unfrosted cupcakes and fill them later.
What kind of chocolate is best for the ganache topping?
I use semi-sweet chocolate chips or baking chocolate. You can go darker or use milk chocolate based on your preference.
Can I make mini cupcakes with this recipe?
Absolutely! Just reduce the baking time to 10–12 minutes. Be mindful that filling them will be a bit trickier due to their size
Why are my cupcakes dry?
Overbaking is the usual culprit. Check them a few minutes before the box instructions say. A toothpick should come out with a few moist crumbs.
❤️ Conclusion
These Boston cream pie cupcakes with cake mix hit every craving. They’re soft, creamy, chocolatey, and just indulgent enough.
I didn’t need to spend hours in the kitchen, and they still looked—and tasted—like I got them from a fancy bakery. I’ll definitely be making these again for my next celebration… or maybe just a lazy Sunday.
Boston Cream Pie Cupcakes Recipe with Cake Mix
Ingredients
Equipment
Method
- I preheated my oven to 350°F (175°C) and lined a 12-cup muffin tin with liners. Then I whisked the cake mix, eggs, water, and oil in a large bowl until smooth—about 2 minutes. I filled each cupcake liner about ⅔ full and baked them for 18 minutes, or until a toothpick came out clean. Once done, I let them cool completely on a rack.
- In another bowl, I whisked the instant pudding mix with milk (and cream for extra richness) until thickened—about 2–3 minutes. Then I chilled it in the fridge while the cupcakes cooled.
- I used a melon baller to scoop out a small hole from the center of each cupcake (don’t go too deep). Then I filled a piping bag with the custard and piped it right into the center. I pressed a little bit of the removed cake back on top to seal it.
- In a small saucepan, I heated the cream until it just started to bubble around the edges. I poured it over the chocolate chips in a bowl, let it sit for a minute, then stirred until smooth and glossy. A bit of butter made it even shinier.
- Once the ganache cooled slightly, I spooned it over the tops of the cupcakes, letting it drip a little for that perfect glossy finish.