Boston Creme Mini-Cupcakes

Boston Creme Mini-Cupcakes
140 min.
24
217kcal

Suggestions


Looking for a delightful and whimsical dessert that combines classic flavors with a fun-sized twist? Look no further than these Boston Cream Mini-Cupcakes! Perfectly portioned for individual enjoyment, these petite treats deliver all the luxurious flavor of the beloved Boston cream pie without the fuss.

Imagine sinking your teeth into a moist and tender yellow cake, lovingly filled with a rich and creamy French vanilla pudding. Each cupcake is then topped with a luscious layer of chocolate frosting that adds a decadent finish. Not only do these mini cupcakes look adorable, but they also deliver a burst of flavor in every bite, making them a hit for gatherings, parties, or simply a sweet indulgence at home.

Crafting these little delights is easier than you might think! With a simple blend of everyday ingredients and a few easy steps, you can impress friends and family alike. Plus, they’re surprisingly low in calories—allowing you to satisfy your sweet tooth without the guilt!

So preheat your oven and grab your muffin liners because these Boston Cream Mini-Cupcakes are about to become your new go-to dessert. Whether you're celebrating a special occasion or just treating yourself, these bite-sized goodies are sure to delight!

Ingredients

  • 16 ounce chocolate frosting prepared canned
  •  eggs 
  • 3.5 ounce vanilla pudding french instant
  • cups milk cold
  • 0.3 cup vegetable oil 
  • cup water 
  • 18.3 ounce duncan hines classic decadent cake mix yellow

Equipment

  • bowl
  • oven
  • whisk
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spray 24 mini muffin cups with cooking spray.
  3. 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.
  4. Spoon cake batter into the prepared mini muffin cups, filling them about 2/3 full.
  5. 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.
  6. 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.
  7. Pipe the vanilla pudding into each cupcake with about 1 1/4 teaspoon vanilla pudding.
  8. Freeze filled cupcakes for at least 1 hour to make frosting them easier.
  9. Spread a very thin coating of chocolate frosting over each cupcake; refrigerate cupcakes for 15 minutes.
  10. Spread second, thicker layer of frosting over the first layer.
  11. 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.

Nutrition Facts

Calories217kcal
Protein4.3%
Fat33.15%
Carbs62.55%

Properties

Glycemic Index
1.58
Glycemic Load
0.36
Inflammation Score
-1
Nutrition Score
3.6286956331004%

Nutrients percent of daily need

Calories:216.86kcal
10.84%
Fat:8.14g
12.53%
Saturated Fat:2.41g
15.06%
Carbohydrates:34.56g
11.52%
Net Carbohydrates:34.11g
12.4%
Sugar:24.52g
27.24%
Cholesterol:22.9mg
7.63%
Sodium:233.81mg
10.17%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.38g
4.76%
Phosphorus:113.27mg
11.33%
Calcium:75.59mg
7.56%
Vitamin B2:0.11mg
6.28%
Vitamin K:6.27µg
5.97%
Vitamin E:0.81mg
5.39%
Iron:0.82mg
4.54%
Manganese:0.09mg
4.46%
Vitamin B1:0.07mg
4.39%
Folate:17.43µg
4.36%
Selenium:2.91µg
4.16%
Vitamin B12:0.18µg
3.01%
Copper:0.06mg
3%
Vitamin B3:0.55mg
2.74%
Potassium:86.09mg
2.46%
Vitamin B5:0.24mg
2.44%
Magnesium:9.32mg
2.33%
Vitamin D:0.33µg
2.22%
Vitamin B6:0.04mg
1.96%
Fiber:0.45g
1.81%
Zinc:0.27mg
1.79%
Vitamin A:62.83IU
1.26%
Source:Allrecipes