Description
Fluffy vanilla cupcakes filled with creamy strawberry pudding, dipped in silky chocolate ganache, and topped with a strawberry swirl whipped cream—these Strawberry Boston Cream Pie Cupcakes are everything you love about a classic dessert, in fun and fruity cupcake form! Perfect for parties, birthdays, or just because. They’re easy to make with a few smart shortcuts and even easier to fall in love with.
Ingredients
Cupcakes
1 box yellow or vanilla cake mix
Eggs, oil, and water (as listed 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 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
Instructions
Bake the Cupcakes
Preheat oven to 350°F (175°C). Line a cupcake tin with 12–16 liners. Prepare the cake mix according to box instructions. Fill each liner about 2/3 full and bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Make the Strawberry Cream Filling
In a bowl, whisk together vanilla pudding mix and cold milk for about 2 minutes, until thickened. Stir in strawberry puree and chopped strawberries (if using). Chill the mixture in the fridge for 10–15 minutes.
Fill the Cupcakes
Once cupcakes are completely cool, use a cupcake corer or small knife to cut a shallow well in the center of each. Spoon or pipe 1–2 teaspoons of the strawberry pudding into each cupcake. Replace tops if desired.
Make the Chocolate Ganache
Heat heavy cream in a small saucepan until it just begins to simmer. Pour over chocolate chips in a heat-safe bowl and let sit for 2–3 minutes. Stir until smooth and glossy. Spoon a layer of ganache over the top of each filled cupcake. Let set at room temperature for 10–15 minutes.
Make the Strawberry Swirl Whipped Cream
In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. For the swirl effect, divide and gently fold in strawberry puree or food coloring to part of the whipped cream. Fill a piping bag fitted with a large star tip and swirl frosting onto each cupcake.
Notes
Short on time? Use store-bought jam instead of puree for the filling and frosting.
For extra strawberry flavor, fold a spoonful of freeze-dried strawberry powder into the whipped cream.
Don’t skip chilling the pudding filling! It thickens and sets, making it easier to fill the cupcakes without leaks.
Ganache tip: If your ganache is too thick, add a splash of warm cream to loosen it up before topping.
Storage: Keep cupcakes chilled in an airtight container for up to 3 days. For best results, pipe whipped cream just before serving.