Boston Cream Cup Cakes Recipe

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Boston Cream Cup Cakes
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  1. Prepare and bake cake mix according to package directions for cupcakes. Cool in pan on wire rack 10 minutes. Remove from pan to wire rack; cool completely.
  2. Meanwhile, whisk together pudding mix and milk until well blended. Cover and refrigerate pudding.
  3. Place pudding in pastry bag fitted with small round pastry tip.
  4. Place tip inside hole at top of cupcake; gently squeeze bag to fill cupcake with pudding. Repeat with remaining cupcakes and pudding.
  5. Frost tops of cupcakes making sure to cover op the hole.
  6. Garnish with a half fresh strawberry fan.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 65.75 Kcal (275 kJ)
Calories from fat 7.36 Kcal
% Daily Value*
Total Fat 0.82g 1%
Cholesterol 2.67mg 1%
Sodium 151.97mg 6%
Potassium 55.93mg 1%
Total Carbs 13.26g 4%
Sugars 8.41g 34%
Dietary Fiber 0.11g 0%
Protein 1.27g 3%
Iron 0.1mg 1%
Calcium 45.9mg 5%
Amount Per 100 g
Calories 145.77 Kcal (610 kJ)
Calories from fat 16.32 Kcal
% Daily Value*
Total Fat 1.81g 1%
Cholesterol 5.91mg 1%
Sodium 336.92mg 6%
Potassium 123.99mg 1%
Total Carbs 29.4g 4%
Sugars 18.64g 34%
Dietary Fiber 0.24g 0%
Protein 2.82g 3%
Iron 0.2mg 1%
Calcium 101.7mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.4
  • 2

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

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