How to Make Filled Cupcakes {Stuffed Cupcakes}
Learn how to make easy filled cupcakes with jam, peanut butter, Nutella frosting, ganache and much more. Two different but simple techniques are explained.
This is a fun treat to bring to a birthday party or gathering to change things up a little from the same old thing. There is a surprise in every cupcake for your tastebuds to enjoy. If you want to make them look as good as they taste, check out my post on How to Decorate Cupcakes. You can also check out some of my other helpful tips for baking, such as How to Make Cake Pops/Cake Balls and How to Make Homemade Cake Flour to make your next creations both delicious and beautiful.
Table of contents
How to make filled cupcakes? How do you put filling inside a cupcake?
There are a few different techniques to accomplish this. First, bake cupcakes and allow them to cool completely and prepare the filling and frosting.
- Technique 1-
- Fill- A piping bag with filling of your choice and attach piping tip.
- Hold– Piping bag on top of the cupcake and gently push it through the center, about halfway through.
- Squeeze– Piping bag until the center of cupcake starts filling up and gradually pull away.
- Top it off– With a swirl of frosting.
- Technique 2-
- Hollow out– The center of your cupcake.
- Remove– This middle cupcake piece but don’t discard it.
- Fill– Cupcakes with a spoon using filling of your choice.
- Cover– The top with that small cupcake piece you had removed earlier.
- Top it off– With a swirl of frosting.
- Techniques 3-
- Remove– Cupcake from liners
- Slice– Them in half horizontally.
- Place– One half on a serving dish.
- Spread- A spoonful of thick filling on top.
- Place– The other half of cupcake on top of the filling.
- Top it off- With a swirl of frosting or ganache.
Can you fill cupcakes before baking?
It really depends on the what filling is used. Something like a cheesecake filling that requires baking would be added beforehand. Otherwise, the filling needs to be added after baking and once cupcakes have cooled.
Cream filled cupcakes
Different types of creams can be put inside cupcakes, such as, Homemade Whipped Cream, Buttercream, Marshmallow Cream or Marshmallow Frosting, Mascarpone cream, sour cream, and cream cheese. Keep in mind that the last 3 will needed to be sweetened with powdered sugar and flavored with vanilla extract.
Cupcake filling ideas (What can you fill cupcakes with?)
- Pie fillings– Such as raspberry, peach, apple, strawberry, blueberry, or cherry.
- Jams– Including this Easy Homemade Strawberry Jam.
- Nut butters- Like peanut butter, almond butter, mixed nut butter, cashew butter or sunflower seed butter.
- Puddings- With many flavors to choose from, such as banana, vanilla, chia seed, rice, coconut rice, or vegan chocolate.
- Frostings– Such as orange buttercream, strawberry buttercream, German chocolate cake frosting, caramel frosting, peanut butter frosting, maple frosting, chocolate cream cheese frosting, or blackberry buttercream.
- Ganache
- Nutella
- Biscoff
- Lemon curd
- Caramel sauce
- Dulce de leche
Tips and techniques for stuffed cupcakes
If you are planning on using “runny” fillings– Like jams, puddings and caramel, be sure to fill your cupcakes less than an hour before serving or else the cupcakes could become soggy.
Best to use firmer fillings– Because it is easier to work with and less of a mess. You are more likely to have success using a thicker filling as opposed to one that can run out of the cupcake easily.
Cool cupcakes completely- Before filling them, because they will firm up more and better hold the filling.
If hollowing out your cupcake to fill– Use an apple corer or a big cake decorating tip such as Wilton’s Tip # 1M.
Always frost the tops- Be sure that you always frost the tops of filled cupcakes, because it helps smooth over the mess that comes with filling and restores that nice looking, professionally done treat.
If filling with a piping bag– I recommend using the Wilton’s Tip # 230 for the best results.
Storage
When deciding whether to store at room temperature or in fridge, be sure to know if the filling is perishable or not. Can it stay out at room temperature without going bad?
Room Temperature- Store cupcakes in a covered box for up to 2 days.
Fridge- Place cupcakes in a sealed container for up to 3 days.
More baking tips
- How to make brown sugar
- How to prevent chocolate chips from sinking in a cake
- How to make homemade sprinkles
- How to soften brown sugar
- How to make easy monogram toppers
Easy Filled Cupcakes
Ingredients
- 24 Yellow cupcakes, Cooled to room temperature
- 2 cups Filling, Such as jam, thick caramel sauce, marshmallow cream e.t.c. See above for more filling ideas
- 4-6 cups Frosting, Such as chocolate, vanilla e.t.c
Instructions
- Bake cupcakes and allow them to cool completely.
- Prepare filling and chocolate frosting.
- TECHNIQUE 1: Fill a piping bag with filling of your choice and attach Wilton's Tip # 230. Hold the piping bag on top of the cupcake and gently push it through the center, about halfway through. Then, squeeze your piping bag until the center of cupcake starts filling up and gradually pull away. Finally, top it all off with a swirl of frosting and you are done.
- TECHNIQUE 2: Make a hollow center in your cupcake, using an apple corer or a big cake decorating tip such as Wilton's Tip # 1M. Remove this middle cupcake piece but don't discard it. Use a spoon to fill the cupcake with filling of your choice. Cover the top with that small cupcake piece you had removed earlier. Finally, top it all off with a swirl of frosting and you are done.
- Techniques 3: This is rarely done but worth mentioning. Remove cupcake from liners and slice it in half horizontally. Place one half on a serving dish and spread a spoonful of thick filling on top. Place the other half of cupcake on top of the filling. Finally, top it all off with a swirl of frosting or ganache and you are done. I did this for my Boston Cream Pie Cupcakes.
Notes
- Read all my tips above.
- Check out this video tutorial: https://www.youtube.com/embed/CX-kY-ma47k
There’s an easier way to fill a cupcake without having to cut out the middle. Just fill a piping bag with the desired filling and using a #12 tip, poke the tip into the cupcake and squeeze. That’s it.
Oh that’s a great idea! I bought that tip today…can’t wait to try this! Thanks!