Easy Boston Cream Pie Cupcakes with Cake Mix are filled with vanilla pudding, topped with chocolate ganache, and made simple with yellow cake mix—ready in 45 minutes.
From Box to Bakery-Style: The Easy Boston Cream Pie Cupcakes with Cake Mix
If you’re craving easy Boston cream pie cupcakes with cake mix that taste like they’re from a bakery, you’re in the right place. Let’s be real—sometimes, you want dessert to impress without turning your kitchen into a war zone, and this recipe is your secret weapon.
They taste like something you’d find behind the glass at a fancy bakery: soft yellow cupcakes filled with smooth vanilla custard and topped with a chocolate glaze that sets like magic. It’s a fun twist on the classic dessert, which, according to historians, was first created at Boston’s Parker House Hotel in 1856 — you can even peek at the original recipe here. But the best part? Our version starts with a humble box of mix.
If you’re looking for a Boston cream pie cupcakes recipe easy enough to pull off on a weekday—but lovely enough for birthdays, potlucks, or a cozy weekend treat—this is the one. My daughter Emma calls these “fancy cupcakes with pudding hats,” which, honestly, feels right.
You can jump straight to the recipe if you’re ready to bake, or stick with me for the tips that’ll make sure your batch turns out just right.
Why You’ll Love This Recipe
- Ready in 45 minutes. No need for pastry school or special tools.
- Creamy filling without the fuss. Thanks to instant pudding, these are truly Boston cream pie cupcakes with cake mix and pudding.
- Fluffy and fail-proof. A box of yellow cake mix guarantees soft, tender cupcakes every time—your shortcut for Boston cream pie cupcakes with yellow cake mix.
- They travel well. That shiny ganache topping sets firm, so you can stack them into a container without smearing.
- Big “wow” factor. People assume you spent hours. You don’t have to tell them otherwise.
These easy Boston cream pie cupcakes are ideal for birthdays, brunches, or just cheering up a Tuesday. Noah took one in his lunchbox last week and told me later, “Mom, it tasted like a donut and a cake had a baby.” That’s my boy.
Ingredient Line-Up
Cupcake Base
- 1 box yellow cake mix
Your shortcut for a classic Boston cream pie cupcake recipe with cake mix. I use Duncan Hines or Betty Crocker — whichever’s on sale. - 3 large eggs + 1 extra yolk
That extra yolk makes the crumb richer and more golden, like a proper pastry cream cake. - ½ cup oil + 1 cup whole milk
Swap water for milk here — it gives the cake more flavor and a tender, soft bite.
Filling
- 1 (3.4 oz) box instant vanilla pudding mix
This is where the magic happens. It creates the classic custard flavor, giving you those dreamy Boston cream pie cupcakes vanilla pudding vibes without standing over a stovetop. - 1½ cups cold whole milk
Chill it well — that helps the pudding set faster and pipe smoother.
Ganache
- 1 cup semi-sweet chocolate chips
Just the right balance of sweet and bold. - 1 cup heavy cream
The classic 1:1 ratio makes a smooth, glossy glaze that dips like a dream.
Pro-Tip: Swaps & Allergies
- Gluten-free cake mix? Go for it. We tested with King Arthur — no sinking middles.
- Want a twist? Try a chocolate cake base for a fun spin on Boston cream pie cupcakes using cake mix.
- Dairy-free? Use almond milk in the pudding, and canned coconut cream in the ganache. It sets just as beautifully.
Emma once tried to sprinkle rainbow jimmies on the ganache before it set. The result? Sticky fingers, but very happy ones.
Step-by-Step Instructions
Step 1 — Bake the Cupcakes
Preheat your oven to 350 °F. Line two muffin pans with 24 paper liners.
In a large mixing bowl, combine the yellow cake mix, eggs, extra yolk, oil, and milk. Mix just until smooth—overmixing can make cupcakes a little tough.
Spoon the batter into your liners, filling each about ⅔ full.
Bake for 16–18 minutes, or until a toothpick comes out clean. Let them cool completely on a wire rack.
Step 2 — Whisk the Quick Pastry Cream
In a medium bowl, whisk the instant vanilla pudding mix with cold milk for about 2 minutes, until thick.
Let it chill in the fridge for 10 minutes to firm up a bit more.
Scoop into a piping bag (or a zip-top bag with the corner snipped).
Step 3 — Fill the Cupcakes
Once the cupcakes are cool, use an apple corer or paring knife to gently remove a little plug from the center of each.
Pipe about 2 teaspoons of pudding into each hole—don’t overfill, or the ganache will slip off later.
Step 4 — Ganache & Dip
In a microwave-safe bowl, heat the heavy cream until it just begins to steam (about 45 seconds). Add the chocolate chips and let sit 2 minutes.
Stir gently until smooth. Let it cool for 5 minutes.
Dip the tops of the cupcakes into the ganache, twist slightly, and lift to let the excess drip off. Set back on the rack to set—about 20 minutes.
Your Boston cream pie cupcakes with cake mix and pudding are officially ready. Noah says they “look like chocolate moons.”
Expert Tips & Variations
- Don’t over-mix the batter. A few lumps are totally okay! Overdoing it creates tunnels in the crumb—and not the fun kind.
- Let everything cool. Warm cupcakes + pudding = a slippery situation. Chill the pudding and give the cakes time to rest.
- Freeze ahead. You can bake and freeze the cupcakes (without filling or ganache) for up to 3 months. Just thaw before decorating.
- Try mini versions. Use a mini muffin pan and reduce the bake time to 10–12 minutes. You’ll get about 36 easy Boston cream pie cupcakes that are perfect for sharing.
- Switch up the filling. Cheesecake pudding gives a tangy twist. Coconut cream pudding turns them tropical.
Storage at a Glance
| Storage | How Long | Notes |
|---|---|---|
| Room Temp | 6–8 hours | Only if unfilled. |
| Fridge | 3–4 days | Best for filled & dipped cupcakes. |
| Freezer | 3 months | Freeze before pudding or ganache. |
Sometimes I stash a couple in the back of the fridge just for me. When you find one on a rough afternoon? Feels like a little gift from past-you.
FAQ about Boston Cream Pie Cupcakes with Cake Mix
What’s the best cake mix for Boston cream pie cupcakes recipe easy?
A yellow cake mix is the classic go-to. I’ve had great results with both Betty Crocker and Duncan Hines—they give that golden, sponge-like texture you want without much fuss. If you’re making a Boston cream pie cupcakes recipe easy, starting with a trusted mix is half the win.
Can I skip pudding in a Boston cream pie cupcake recipe with cake mix?
Technically, yes… but they won’t be Boston cream anymore! The pudding filling is what makes these cupcakes pie-inspired. If you’re out of pudding mix, a thick pastry cream or even whipped mascarpone could work—but nothing beats that vanilla pudding shortcut for flavor and ease.
How do I keep Boston cream.pie cupcakes fresh overnight?
Pop them into an airtight container and refrigerate. The ganache helps seal in moisture, and the chilled pudding keeps the centers creamy but firm. If you plan to serve them the next day, pull them out 15–20 minutes before so the ganache softens slightly. (And yes, we’re capturing the Boston cream.pie cupcakes typo here—because search engine doesn’t always spellcheck.)
Is this truly the easiest Boston cream pie cupcakes with cake mix?
Yes—truly. No cooking custard. No double boiler. No cake slicing or layering. You’ll use one bowl, one box mix, and a simple microwave ganache. These easy Boston cream pie cupcakes with cake mix are all about big flavor without big stress. Emma made a batch with me last Saturday, and she’s nine. If she can do it, you can too.
How is this recipe different from a from-scratch version?
The main difference is simplicity and speed! A traditional recipe requires making both the cake and pastry cream from scratch, which can be tricky. My boston cream pie cupcakes recipe with cake mix is designed to give you that same amazing flavor—soft cake, creamy filling, and rich ganache—but streamlines the process to be nearly foolproof. You get all the “wow” factor with a fraction of the work.
Serving Ideas & Pairings
- Dress them up. Arrange your Boston cream pie cupcakes on a white cake stand or wooden board, and drizzle a little extra ganache right before serving for a glossy, bakery-style finish.
- Pair with a cozy sip. These go perfectly with my Mushroom Coffee Latte — mellow, rich, and just earthy enough to balance the sweetness.
- Make them festive. Add mini flag picks or sparkly toothpicks for birthdays, potlucks, or July 4 gatherings. I’ve even used tiny heart toppers for Valentine’s Day treats.
When I packed these up for a school bake sale, the container came home empty—and someone asked for “those donut cupcakes with chocolate hats.” I’ll take it.
Related Recipes You’ll Love
Looking for more treats that are easy, crowd-pleasing, and just a little bit nostalgic? These are some of my favorites from the Noted Recipes kitchen:
- Fun birthday cake – A cheerful Labubu cake that brings the party (even if it’s just a Tuesday night).
- Summer snack cake – Soft, moist, and bursting with blueberries. Cake mix makes it extra simple.
- Strawberry cheesecake cupcakes – A fruity cousin to our Boston cream beauties, complete with a creamy swirl.
These are the kinds of recipes that make people think you’ve got it all together (even when your kitchen looks like mine usually does—flour on the dog and all).
Print
Easy Boston Cream Pie Cupcakes with Cake Mix
- Total Time: 45 minutes
- Yield: 24 cupcakes 1x
Description
Fast cupcakes stuffed with vanilla-pudding cream & topped with glossy chocolate. The simplest way to enjoy Boston Cream Pie flavor.
Ingredients
1 box yellow cake mix
3 large eggs + 1 egg yolk
½ cup oil
1 cup whole milk (for batter)
1 (3.4 oz) box instant vanilla pudding mix
1½ cups cold whole milk (for filling)
1 cup semi-sweet chocolate chips
1 cup heavy cream
Instructions
1. Preheat oven to 350°F and line 24 muffin cups with paper liners.
2. In a large bowl, mix yellow cake mix, eggs, oil, and 1 cup milk until smooth.
3. Spoon batter into liners, filling each ⅔ full. Bake 16–18 minutes. Cool completely.
4. In a separate bowl, whisk pudding mix with 1½ cups cold milk for 2 minutes. Chill 10 minutes.
5. Transfer pudding to piping bag. Core center of each cupcake and pipe in about 2 teaspoons of pudding.
6. In a microwave-safe bowl, heat cream until steaming. Add chocolate chips and let sit 2 minutes, then stir until smooth.
7. Let ganache cool for 5 minutes. Dip cupcake tops, twist, and lift. Let set 20 minutes before serving.
Notes
Do not over-mix cake batter or cupcakes will tunnel.
Freeze unfilled cupcakes up to 3 months.
Try mini versions (36 yield) with shorter bake time.
Cheesecake pudding or coconut cream pudding work well as filling swaps.
- Prep Time: 15 minutes
- cooling/chilling/setting: 12 Minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 235
- Sugar: 17g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
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From My Kitchen to Yours
From cake-mix batter to bakery-worthy treat, these Boston cream pie cupcakes prove shortcuts can still taste homemade. Whether you’re baking for a birthday or just a quiet night in, I hope they bring smiles (and maybe a little chocolate on your chin).
Drop your questions in the comments — I read every one.
With love and chocolate-smeared fingers,
Eva