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Boston Cream Cupcakes

Boston cream cupcakes have been my favorite bakery treat since I was a child, so I put together this easy-to-make version. —Jeanne Holt, Mendota Heights, Minnesota
  • Total Time
    Prep: 25 min. Bake: 15 min. + cooling
  • Makes
    1/2 dozen


  • 3 tablespoons shortening
  • 1/3 cup sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons 2% milk
  • 2/3 cup prepared vanilla pudding
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup heavy whipping cream


  • Preheat oven to 350°. In a small bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
  • Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • Cut a small hole in the corner of a pastry or plastic bag; insert a small tip. Fill with pudding. Push the tip through the top to fill each cupcake.
  • Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes. Spoon over cupcakes. Let stand until set. Store in an airtight container in the refrigerator.
Editor's Note
Decorative cupcake liners can be found at
Nutrition Facts
1 cupcake: 283 calories, 15g fat (7g saturated fat), 45mg cholesterol, 204mg sodium, 34g carbohydrate (20g sugars, 1g fiber), 4g protein.

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Average Rating:
  • Maureen
    Feb 15, 2021

    Very disappointed, pudding was absorbed into cupcake, couldn't taste it. Too much work for only 6 cupcakes, if they came out good I would have tried to double the recipe next time but will not be making this again.

  • pajamaangel
    Jan 9, 2019

    I made these using a gluten free all purpose flour and for gluten free cupcakes these were delicious! Do not be afraid to use a lot of pudding. I used a corer and I still could have used more pudding. My cakes did not soak up the pudding as other reviewers have stated. I made sure my cake was completely cooled before adding the pudding. I believe this helps that issue or it could just be that my cakes are a little denser than cupcakes made with gluten. Either way, these were a hit and I will be making them again!

  • Kimberly Hines
    Aug 4, 2014

    Everyone thought these were delicious. Unfortunately, the cake soaked up all the puddling, so people actually thought I'd left it out. Next time I'll assemble right before serving.

  • Jaybirds
    Jun 12, 2014

    They are great recipes!

  • crazygirl
    Jun 11, 2014

    I want more yield than 6. Hope it's okay to double the recipe next time.

  • tdott
    Jun 23, 2013

    the vanilla pudding was absorbed too much, they were good if you like boston creme donuts though - USE ALOT OF PUDDING IN EACH

  • LouannPearson
    Oct 30, 2012

    I MADE THESE AND THEY WERE SO GOOD!I love boston cream pie. Thanks for another good tasting cup cake!

  • mkarcher1277
    Jun 27, 2012

    I also substituted 3 tbsp. of butter for the shortening and these cupcakes are by no means bland! As far as filling them, I tested the recipe first using the frosting tip method and found that you just didn't get enough filling into the cupcake. I ended purchasing a cupcake corer (made by Cuisipro) and it worked a lot better and got just the right amount of filling into the cake. As far as the ganache goes, it was really important to get the heavy cream hot enough to melt the chocolate chips. If it is hot enough, the sugar will break down and it will be smooth. Great recipe!

  • Rosewolf69
    May 11, 2012

    No comment left

  • nrminter
    Nov 14, 2011

    No comment left