Strawberry Boston Cream Pie Cupcakes

Thank you so much for stopping by! I’m truly excited to share this joyful little dessert with you today. These Strawberry Boston Cream Pie Cupcakes are such a fun, fruity twist on the classic pastry-inspired treat. And yes—they include strawberry pudding, luscious ganache, and a cloud of whipped cream swirl frosting! It’s all the dreamy layers of a Boston Cream Pie…but in handheld cupcake form. So much easier and equally stunning!

What Are Strawberry Boston Cream Pie Cupcakes?

Strawberry Boston Cream Pie Cupcakes are a fruity reinvention of the traditional Boston Cream Pie. Instead of custard, we use a fresh and creamy strawberry pudding filling. Instead of a full cake, we turn the whole concept into a batch of fluffy, golden cupcakes. Each cupcake is filled, dipped in silky ganache, and crowned with a swirl of whipped strawberry cream.

Reasons to Love This Recipe

• Shortcut-friendly: We use boxed cake mix and instant pudding—huge time-savers!
• Great for celebrations: These are eye-catching enough for parties, birthdays, or showers.
• Kid-friendly and fun to make: Perfect for little helping hands to assist with swirling and filling.
• Flexible: Use fresh strawberries, jam, or even freeze-dried strawberry powder depending on the season.

What Do They Taste Like?

In one word: divine. You get soft vanilla cake with bursts of sweet, fresh strawberry cream, all balanced by a glossy, rich ganache that melts into the cake just a bit. Then, the light-as-air strawberry swirl whipped cream gives it that gorgeous bakery finish. They’re decadent but not overly heavy—a fruity, chocolatey delight that doesn’t overwhelm.

Benefits of These Cupcakes

• Quick to make, even for beginners.
• Can be prepped ahead and stored.
• Strawberry adds a summery brightness that feels fresh and fun.
• Versatile for different flavor twists (more on that below!).

Ingredients for Strawberry Boston Cream Pie Cupcakes

For the Cupcakes:

• 1 box yellow or vanilla cake mix
• Eggs, oil, and water (as directed on the box)
• Cupcake liners

Strawberry Cream Filling:

• 1 box (3.4 oz) instant vanilla pudding mix
• 1½ cups cold milk
• ½ cup strawberry puree or strawberry jam
• Optional: ½ cup chopped fresh strawberries

Chocolate Ganache Topping:

• ½ cup heavy cream
• 1 cup semi-sweet chocolate chips (or chopped semi-sweet chocolate)

Strawberry Swirl Whipped Cream Frosting:

• 1 cup heavy whipping cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp strawberry puree or a few drops of pink gel food coloring

Tools You’ll Need

• Cupcake tin (12- or 16-cup)
• Cupcake liners
• Electric mixer or whisk
• Medium mixing bowls
• Cupcake corer or small paring knife
• Piping bags with star tip (optional but helpful)

Ingredient Substitutions & Additions

• No fresh strawberries? Use good-quality strawberry jam or a few spoonfuls of strawberry preserves.
• Want more texture? Fold crushed freeze-dried strawberries into the filling or frosting.
• Going dairy-free? Use a dairy-free cake mix, plant-based milk, and coconut cream for the whipped topping.
• Want more chocolate? Add mini chocolate chips to the batter or drizzle extra ganache on top of the frosting!

How to Make Strawberry Boston Cream Pie Cupcakes

1. Bake the Cupcakes

Preheat oven to 350°F (175°C). Line your cupcake tin with liners.
Prepare the cake mix according to box instructions.
Fill liners 2/3 full and bake for 15–18 minutes, or until a toothpick comes out clean.
Let them cool completely on a wire rack.

2. Make the Strawberry Cream Filling

In a medium bowl, whisk together the instant pudding mix and cold milk until thickened (about 2 minutes).
Stir in the strawberry puree (or jam) and chopped strawberries if using.
Chill for 10–15 minutes to firm up.

3. Fill the Cupcakes

Once cupcakes are cool, use a cupcake corer or small knife to cut out a small well in the center of each.
Spoon or pipe in about 1–2 teaspoons of the strawberry filling.
Replace the tops if you like—or nibble on them as a cook’s treat.

4. Make the Chocolate Ganache

Heat the heavy cream in a small saucepan until it’s just about to simmer.
Pour it over the chocolate chips in a bowl and let sit for 2–3 minutes.
Stir until smooth and glossy.
Spoon a generous layer over the top of each cupcake and let it set for 10–15 minutes.

5. Whip the Frosting

In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
For the swirl effect, divide and gently fold in strawberry puree or a drop of food coloring to part of the cream.
Pipe the frosting in swirls over the ganache using a large star tip.

What to Serve with These Cupcakes

These beauties pair wonderfully with:

• Fresh strawberry slices or a berry medley on the side
• A chilled glass of rosé or sparkling lemonade
• For brunch parties, serve alongside a platter of mini quiches or fruit salad

Tips for Perfect Cupcakes

• Don’t overfill the cupcakes with batter or filling—it can make them soggy or overflow.
• Use chilled tools for whipping the cream—it helps it hold peaks better.
• Make the ganache last so it stays smooth and pourable.
• Pipe frosting just before serving for the freshest appearance and taste.

Storage Instructions

Store any leftover cupcakes in an airtight container in the fridge for up to 3 days.
If you’re making them ahead, hold off on the whipped cream topping until just before serving—this keeps it fresh and fluffy!

Want to freeze? You can freeze the cupcakes (without filling or frosting) for up to a month. Just thaw, then assemble.

Frequently Asked Questions

Can I make these cupcakes a day ahead?

Yes! Bake and fill the cupcakes and add the ganache. Store in the fridge, then whip and pipe the frosting before serving.

What if I don’t have a cupcake corer?

No worries—a small paring knife works great. Just cut a small circle out of the center and use a spoon to scoop out a little of the cake.

Can I use store-bought frosting?

You could, but I highly recommend the whipped cream version for its light texture and fresh flavor. It makes these cupcakes feel so special!

Are they okay to sit out at room temp?

For 1–2 hours, yes. But beyond that, especially in warm weather, store them in the fridge to keep the cream stable.

Conclusion

These Strawberry Boston Cream Pie Cupcakes are everything you want in a dessert: moist, creamy, fruity, chocolaty, and just plain beautiful. They’re playful yet elegant, easy enough for beginners, and impressive enough to earn rave reviews. You get the nostalgic flavors of Boston Cream Pie with the sunny lift of strawberries—and all in a cupcake wrapper!

Thinking of going on a peach kick next? Be sure to check out these other fresh fruit favorites:

• Peach Cobbler Muffins
• No-Bake Peach Cheesecake Cups
• Peach & Cream Sheet Cake

Let’s Stay in Touch!

If you try these cupcakes, I’d love to see your creations!
Leave a review below, or tag your photos on Pinterest or Instagram so we can share the sweet joy!

Nutritional Information (Approx. per cupcake)

• Calories: ~290
• Carbs: 34g
• Fat: 16g
• Protein: 3g
• Sugar: 24g
• Fiber: 1g

Print