Cream-Filled Cupcakes Step By Step Photo Recipe

First, I want to share the cream-filled cupcake and frosting recipes – then, at the bottom of this post you’ll find a place to link up your creative posts!

Saturday was my daughter’s second birthday party, and I decided to make cupcakes from scratch for everyone.  Wow, I had no idea what I was taking on!  I got up early on Saturday morning and began making my cupcakes only to find out that I didn’t have any of those little paper cupcake tin liners.

What was I thinking?

I know what I was thinking.  I had purchased this set of silicone Wilton Fun Cups from Joann Fabrics:

Aren’t they cute?  But there had been a major oversight:  I had only 12 fun cups and I needed at least 36 cupcakes for my birthday party guests.  I almost sent my husband out for some, but I really needed him to help me get the house clean (last-minute cleaning, you know), so I decided to see if I could take the cupcakes out of the fun cups afterward and let them cool on a rack.  And it worked out great that way!  Those liners popped the cupcakes out SO easily when they came out of the oven.  I am so sold on this method!

And I know my cupcake recipe made a huge difference as well.  They didn’t fall apart, saving me the inevitable tears and frustration.  ;-)

Yummy Cream-Filled Cupcakes!

So here’s the cupcake recipe I followed with some tweaks to the filling recipe:
Recipe from AllRecipes.com – link here.

Cupcakes (Makes 36)

  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1 cup water
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract

Filling

  • 1/4 cup butter
  • 1/4 cup shortening cream cheese, softened
  • 2 cups confectioners’ sugar
  • 1 pinch salt
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract

Directions:

    1. Preheat oven to 375 degrees F (190 degrees C).
    2. In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well.

  1. Fill each muffin cup half-full of batter.
  2. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.   Allow to cool. Make filling:
    1. In a large bowl, beat butter and shortening cream cheese together until smooth.
    2. Blend in confectioners’ sugar and pinch of salt.
    3. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla.  Beat until light and fluffy.
    4. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.
    5. Using a curved peeler or apple corer, make a hole in the top of the cupcake (a cone-shaped hole).
      6.  Take out the cone and cut off the cone part leaving just the top.  Fill cupcakes.
      7.  Place the top of the cupcake over the filling.  Frost!

Frosting!

I used the AMAZING Classic Buttercream Frosting recipe over at Savory Sweet Life.  It was SO good!  It is very worth sifting the flour like she says to do, too.  AMAZING, I’m telling you.

I decided to use cream cheese in the filling recipe rather than shortening because it just didn’t seem right… I mean, I would probably eat spoonfuls of cream cheese plain, but shortening?  Yuck.  lol  So I went for the cream cheese as a substitute and it tasted SO yummy.

My cupcakes were a definite success – I recommend these recipes!


So does Emma, my birthday girl!  :)

This recipe shared at

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