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cupcakes cut in half and filled with pudding and chocolate frosting
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Boston Cream Cupcakes (Sugar-Free)

Author Dorothy Kern

Ingredients

  • 24 vanilla cupcakes , baked and cooled (You can use your favorite recipe or a box mix. For the sugar-free version, use the Pillsbury Sugar-Free Yellow Cake mix.)
  • 1 (small) package instant vanilla pudding (sugar-free, if desired)
  • 1 ½ cups nonfat milk
  • 1 can chocolate frosting , or use your favorite recipe (for sugar-free cupcakes, use Pillsbury Sugar-Free Chocolate Frosting)

Instructions

  • Prepare your pudding according to the package directions, using the 1 ½ cups nonfat milk.
  • Fit a disposable pasty bag with a round decorating tip (#230) and fill the bag with the pudding. Place the tip into the center of the top of the cupcake and fill. Alternately, you can cut a small hole in the top of the cupcake and add a spoonful of pudding.
  • Frost the tops with the chocolate icing. Note: the sugar-free icing is very thick. I recommend using a warmed knife to frost the cupcakes instead of using a pastry bag.