Boston Cream Pie Cupcakes
Additional ingredients to prepare cake mix per package directions
1 2/3 cups cold heavy cream
1 (4 serving-size) package vanilla flavored instant pudding & pie filling mix
1/2 cup milk
1/2 teaspoon vanilla extract
PREPARE cake mix according to package directions to make 24 cupcakes. Cool completely. Remove paper baking cups from cupcakes. Cut each cupcake horizontally into 2 layers.
BEAT cream, pudding mix, milk and vanilla in large bowl with mixer on high speed until stiff peaks form. Pipe or spoon evenly over bottom halves of cupcakes. Place top halves of cupcakes on top of filling.
MICROWAVE frosting in medium microwave-safe bowl 20 seconds. Whisk until smooth. Cool, if necessary, until thick glaze consistency. Spoon over cupcakes, spreading with back of spoon to cover tops. Chill until ready to serve.
Serving Size (1 of 24 cupcakes), Calories 260 (Calories from Fat 130), Total Fat 15g (Saturated Fat 7g, Trans Fat g), Cholesterol 20mg, Sodium 250mg, Total Carbohydrate 31g (Dietary Fiber 1g, Sugars 22g), Protein 2g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.