Boston Cream Dessert Cups Recipes

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BOSTON CREAM DESSERT CUPS



Boston Cream Dessert Cups image

Prize-Winning Recipe 2008! Here's a mini version of Boston cream pie made with cookie mix. Yum!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 23

Number Of Ingredients 12

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
2 tablespoons sugar
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1 tablespoon Gold Medal™ all-purpose flour
1 tablespoon milk
1/2 cup sour cream
2 eggs
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 container (1 lb) Betty Crocker™ Rich & Creamy chocolate frosting

Steps:

  • Heat oven to 350°F. Line 23 regular-size muffin cups with paper baking cups. Lightly spray baking cups with cooking spray.
  • In large bowl, stir cookie mix, butter and egg until dough forms. Shape dough into 23 (1 1/2-inch) balls. Place 1 ball in each baking cup. Moisten bottom of small flat-bottomed glass with drop of water, then dip into 2 tablespoons sugar. Press glass on dough balls to flatten slightly, dipping glass in sugar after each dough ball.
  • In same large bowl, beat cream cheese, 1/2 cup sugar, the flour and milk with electric mixer on medium speed until smooth. Beat in sour cream. On low speed, beat in eggs, one at a time, just until blended. Stir in dry pudding mix until well blended. Spoon about 2 tablespoons filling over dough in each cup.
  • Bake 25 to 30 minutes or until set. Cool 30 minutes; remove from pan.
  • Open container of frosting; remove foil lid. Microwave uncovered on High 30 seconds to soften frosting; stir until smooth. Spoon about 1 tablespoon frosting onto center of each cookie cup. Refrigerate about 1 hour or until set. Store covered in refrigerator. If desired, remove from paper baking cups to serve.

Nutrition Facts : Calories 330, Carbohydrate 39 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Dessert Cup, Sodium 280 mg, Sugar 29 g, TransFat 2 1/2 g

BOSTON CREAM DESSERT CUPS



Boston Cream Dessert Cups image

This is a mini version of Boston Cream Pie. They are really easy to make and they are great to bring to parties, cookouts, Christmas, Thanksgiving, and the Super Bowl. I never have leftovers.

Provided by KarenM

Categories     Desserts

Time 2h40m

Yield 24

Number Of Ingredients 9

1 (16 ounce) package refrigerated sugar cookie dough
2 (8 ounce) packages cream cheese, softened
½ cup sour cream
½ cup white sugar
1 tablespoon all-purpose flour
1 tablespoon milk
2 eggs
1 (3.5 ounce) package instant vanilla pudding mix
1 (16 ounce) container prepared chocolate frosting

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners. Divide sugar cookie dough into each muffin cup.
  • Bake in the preheated oven until the cookie dough softens and spreads across the bottom of each muffin cup, 8 to 10 minutes. Remove from oven and set aside.
  • Beat the cream cheese, sour cream, sugar, flour, and milk with an electric mixer in a large bowl until smooth. Beat the first egg into the cream cheese mixture until completely blended, then beat in the last egg. Mix in the instant pudding mix until just incorporated. Spoon about 2 tablespoons of the cream cheese filling into each muffin cup. Return muffin cups to the oven and bake until the filling is set, about 25 minutes. Cool in the pans for 30 minutes then remove the desserts.
  • Remove the foil cover of the prepared frosting and microwave until softened, about 30 seconds. Stir frosting until smooth, then spread about one tablespoon of frosting onto each dessert cup. Refrigerate until set, about 1 hour.

Nutrition Facts : Calories 270.4 calories, Carbohydrate 31.9 g, Cholesterol 43.7 mg, Fat 15.2 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 6.9 g, Sodium 236.5 mg, Sugar 22.2 g

BOSTON CREAM DESSERT CUPS (COOKIE MIX)



Boston Cream Dessert Cups (Cookie Mix) image

Source: Betty Crocker Bake Life Sweeter Cookie Contest Entry by Sherry Lee!! "Here's a mini version of Boston cream pie made with cookie mix. Yum!"

Provided by Mom2Rose

Categories     Tarts

Time 40m

Yield 23 cups, 23 serving(s)

Number Of Ingredients 12

1 (17 1/2 ounce) package betty crocker sugar cookie mix
1/2 cup butter or 1/2 cup margarine, melted
1 egg
2 tablespoons sugar
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1 tablespoon all-purpose flour
1 tablespoon milk
1/2 cup sour cream
2 eggs
1 (3 ounce) package vanilla flavor instant pudding and pie filling mix, mix (4-serving size)
1 (16 ounce) container betty crocker rich & creamy chocolate frosting

Steps:

  • Heat oven to 350°F
  • Line 23 regular-size muffin cups with paper baking cups.
  • Lightly spray baking cups with cooking spray.
  • In large bowl, stir cookie mix, butter and egg until soft dough forms.
  • Shape dough into 23 (1 1/2-inch) balls.
  • Place 1 ball in each baking cup.
  • Moisten bottom of small flat-bottomed glass with drop of water, then dip into 2 tablespoons sugar.
  • Press glass on dough balls to flatten slightly, dipping glass in sugar after each dough ball.
  • In same large bowl, beat cream cheese, 1/2 cup sugar, the flour and milk with electric mixer on medium speed until smooth.
  • Beat in sour cream.
  • On low speed, beat in eggs, one at a time, just until blended.
  • Stir in dry pudding mix until well blended.
  • Spoon about 2 tablespoons filling over dough in each cup.
  • Bake 25 to 30 minutes or until set.
  • Cool 30 minutes; remove from pan.
  • Open container of frosting; remove foil lid.
  • Microwave uncovered on High 30 seconds to soften frosting; stir until smooth.
  • Spoon about 1 tablespoon frosting onto center of each cookie cup.
  • Refrigerate about 1 hour or until set.
  • Store covered in refrigerator.
  • If desired, remove from paper baking cups to serve.

BOSTON CREAM DESSERT CUPS



Boston Cream Dessert Cups image

Provided by My Food and Family

Categories     Recipes

Time 2h45m

Number Of Ingredients 15

Cookie Crust:
1 pouch (1 lb 1.5 oz.) sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
2 tablespoons sugar
Filling:
2 package s (8 oz each) cream cheese, softened
1/2 cup sugar
1 tablespoon all purpose flour
1 tablespoon milk
1/2 cup sour cream
2 eggs
1 box (4 serving size) vanilla instant pudding and pie filling mix
Topping:
1 container (1 lb.) chocolate frosting

Steps:

  • 1. Preheat oven to 350 degrees F. Line 23 regular size muffin cups with paper baking cups. Lightly spray baking cups with cooking spray. In a large bowl, stir cookie mix, butter and egg until dough forms. Shape dough into 23 (1 1/2 inch) balls. Place 1 ball in each baking cup. Moisten bottom of small flat-bottomed glass with a drop of water, then dip into 2 tablespoons sugar. Press glass on dough balls to flatten slightly, dipping glass in sugar after each dough ball.
  • 2. In same large bowl, beat cream cheese, 1/2 cup sugar, the flour and milk with electric mixer on medium speed until smooth. Beat in sour cream. On low speed, beat in eggs, one at a time, just until blended. Stir in dry pudding mix until well blended. Spoon about 2 tablespoons filling over dough in each cup.
  • 3. Bake 25 to 30 minutes or until set. Cool 30 minutes; remove from pan. Open container of frosting; remove foil lid. Microwave uncovered on High 30 seconds to soften frosting; stir until smooth. Spoon about 1 tablespoon frosting onto center of each cookie cup. Refrigerate about 1 hour or until set. Store covered in refrigerator. If desired, remove from paper baking cups to serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BOSTON CREAM CUPCAKES



Boston Cream Cupcakes image

Boston cream cupcakes have been my favorite bakery treat since I was a child, so I put together this easy-to-make version. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1/2 dozen.

Number Of Ingredients 11

3 tablespoons shortening
1/3 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons 2% milk
2/3 cup prepared vanilla pudding
1/2 cup semisweet chocolate chips
1/4 cup heavy whipping cream

Steps:

  • Preheat oven to 350°. In a small bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut a small hole in the corner of a pastry bag; insert a small tip. Fill with pudding. Push the tip through the top to fill each cupcake., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes. Spoon over cupcakes. Let stand until set. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 283 calories, Fat 15g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 204mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

BOSTON CREAM DESSERT



Boston Cream Dessert image

Enjoy a clever take on a New England favorite with this Boston Cream Dessert. Ditching the cake in favor of crunchy graham crackers makes this no-bake Boston Cream Dessert so easy.

Provided by My Food and Family

Categories     Home

Time 4h35m

Yield Makes 8 servings.

Number Of Ingredients 6

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
9 graham crackers, coarsely broken
2 oz. BAKER'S Semi-Sweet Chocolate

Steps:

  • Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in 1-1/2 cups COOL WHIP. Let stand 5 min. Meanwhile, line 8-inch round pan with plastic wrap. Remove 1 Tbsp. graham pieces; set aside.
  • Spread half the remaining graham pieces onto bottom of prepared pan; cover with layers of pudding mixture and remaining graham pieces. Refrigerate 4 hours.
  • Microwave chocolate and 1 cup of the remaining COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until chocolate is melted and mixture is well blended. Invert dessert onto plate; remove pan and plastic wrap. Top dessert with chocolate glaze. Refrigerate 15 min. Garnish with remaining COOL WHIP and reserved graham pieces just before serving.

Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 20 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

BOSTON CREAM DESSERT CUPS



Boston Cream Dessert Cups image

This is a mini version of Boston Cream Pie. They are really easy to make and they are great to bring to parties, cookouts, Christmas, Thanksgiving, and the Super Bowl. I never have leftovers.

Provided by KarenM

Categories     Desserts

Time 2h40m

Yield 24

Number Of Ingredients 9

1 (16 ounce) package refrigerated sugar cookie dough
2 (8 ounce) packages cream cheese, softened
½ cup sour cream
½ cup white sugar
1 tablespoon all-purpose flour
1 tablespoon milk
2 eggs
1 (3.5 ounce) package instant vanilla pudding mix
1 (16 ounce) container prepared chocolate frosting

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners. Divide sugar cookie dough into each muffin cup.
  • Bake in the preheated oven until the cookie dough softens and spreads across the bottom of each muffin cup, 8 to 10 minutes. Remove from oven and set aside.
  • Beat the cream cheese, sour cream, sugar, flour, and milk with an electric mixer in a large bowl until smooth. Beat the first egg into the cream cheese mixture until completely blended, then beat in the last egg. Mix in the instant pudding mix until just incorporated. Spoon about 2 tablespoons of the cream cheese filling into each muffin cup. Return muffin cups to the oven and bake until the filling is set, about 25 minutes. Cool in the pans for 30 minutes then remove the desserts.
  • Remove the foil cover of the prepared frosting and microwave until softened, about 30 seconds. Stir frosting until smooth, then spread about one tablespoon of frosting onto each dessert cup. Refrigerate until set, about 1 hour.

Nutrition Facts : Calories 270.4 calories, Carbohydrate 31.9 g, Cholesterol 43.7 mg, Fat 15.2 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 6.9 g, Sodium 236.5 mg, Sugar 22.2 g

BOSTON CREAM BITES



Boston Cream Bites image

The taste of Boston Cream pie in a bite-sized vanilla cupcake is hard to resist, so why bother trying? Topped with melted chocolate, they are a great addition to any party buffet.

Provided by Brooke Lark

Categories     Dessert

Time 40m

Yield 48

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ French vanilla cake mix
1 cup water
1/3 cup butter, softened
3 eggs
1 cup prepared vanilla pudding
1 cup semisweet chocolate chips (6 oz)
3/4 cup whipping cream

Steps:

  • Heat oven to 350°F. Generously grease 48 mini muffin cups with shortening or cooking spray; lightly flour cups.
  • In large bowl, stir together cake mix, water, butter and eggs until smooth. Spoon batter evenly into muffin cups.
  • Bake 8 to 10 minutes or just until cupcakes spring back when touched lightly in center. Cool completely, at least 15 minutes. Remove from muffin cups to cooling rack.
  • Using sharp knife, cut top off of each cupcake. Spoon 1 teaspoon pudding onto center of bottom half of each cupcake. Cover with top halves of cupcakes.
  • In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 to 60 seconds or until chips are melted and mixture can be stirred smooth. Spoon chocolate mixture on top of each cupcake. Let stand until chocolate is set before serving. Store in refrigerator.

Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 7 g, TransFat 0 g

EASY BOSTON CREAM CAKE



Easy Boston Cream Cake image

Why make a Boston cream pie from scratch when this cake version is so simple? Preparing the pudding with half-and-half cream instead of milk gives this dessert an added richness that's hard to beat.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 6

1-1/2 cups cold half-and-half cream
1 package (3.4 ounces) instant vanilla pudding mix
1 loaf (10-3/4 ounces) frozen pound cake, thawed
3/4 cup confectioners' sugar
2 tablespoons baking cocoa
4 to 5 teaspoons hot water

Steps:

  • In a large bowl, whisk together cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Cut cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding. Repeat layers. Top with third cake layer. , In a small bowl, combine the confectioners' sugar, cocoa and enough water to reach desired spreading consistency. Spread over top of cake, letting glaze drizzle down sides.

Nutrition Facts : Calories 395 calories, Fat 15g fat (9g saturated fat), Cholesterol 103mg cholesterol, Sodium 442mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.

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From africanbites.com


BOSTON CREAM PIE CUPCAKES - EASY DESSERT RECIPES
2021-06-08 Cool the mixture at room temperature. Whisk together flour, baking powder, and salt. Beat the sugar and butter until fluffy. Mix in the buttermilk and vanilla. Mix in egg whites until well combined. Add half of the dry ingredients to the batter. Mix in the milk. Add remaining dry ingredients and mix. Bake the cupcakes.
From easydessertrecipes.com


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