Guest Blogger: How to fill cupcakes

| guest blogger, tips & tricks

JavaCupcake Note: This is a re-post of a blog from Nicole at Baking Bites! I used this technique to make the White Velvet Raspberry filled cupcakes. Be sure to check out all the other delicious creations Baking Bites is Nicole is making on her blog!
“Filling in the cupcake” should be an expression in the same vein as “icing on the cake.” Both are added bonuses that you don’t need, but can take a treat to the next level. Icing is a bit more common than filling and since it may not be something you do every time you bake, I put together this photo tutorial to give you an edge the next time you give it a try – like if you decide to go for a batch of Devil’s Food Cupcakes with Vanilla Cream Filling, for instance.

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There are several ways to fill a cupcake with jam, cream or some other type of filling. The easiest involves cutting the cupcake in half and spreading it with the filling, treating the cupcake as though it were a tiny layer cake. It is effective, but doesn’t give you the classic “look” of filled cupcake. A slightly more sophisticated way is to put your filling into a pastry bag fitted with a metal or plastic tip, poke the tip into the center of the cake, and squeeze in a bit of filling. This method is quick, but tends to leave only a small amount of filling in place.

My favorite way – and, in my opinion, the best way – is the method I used for the Devil’s Food Cupcakes. It gives you the maximum amount of filling and the best overall look for the cupcake. All you need is a paring knife, or other small, sharp knife with a narrow blade, to begin. Insert the knife into a cooled cupcake at an angle, halfway between the center and the outside edge.

cupcake, pre-filling

The exact angle isn’t crucial, but it should be around 45 deg., and the knife should go into the cake about 1″. The idea here is to cut out a circular cone of cake.

cupcake center cone
Once you have your cone of cake, remove it and slice off the pointy end of the cone, leaving just the circular base (which was the very top of the cupcake). The filling will be put in the hole once filled by the cake cone, and the circular piece will be used as a plug to seal the filling in.
cupcake with center removed
cupcake, filling topper in place

Filling should be added using a pastry bag or (my favorite) a ziploc bag with the corner cut off. There is no need to use a pastry tip to fill the cupcakes; a medium-sized opening in either type of bag will make filling the cakes a breeze.

pastry bag of cupcake filling
cupcake, filled

Once the filling is in place, just pop the flat circle of cake back into place and continue to frost as you would with any other cupcake. You can see what the finished cake, sliced in half to reveal the cream filling, looks like here.

7 Comments

7 Comments on Guest Blogger: How to fill cupcakes

  1. Cupcake Activist
    January 19, 2010 at 9:05 am (5 years ago)

    I've always wanted to put filling in a cupcake, but I've been too scared. This post has given me the push I need to try it. Thanks!

    Reply
  2. Attorney
    May 13, 2010 at 6:24 am (4 years ago)

    Hi cheers for an incisive post, I really found your blog by mistake while looking on Goole for something else closely related, in any event before i ramble on too much i would just like to say how much I enjoyed your post, I have bookmarked your site and also taken your RSS feed, Once Again thanks for the blog post keep up the great work.

    Reply
  3. Patti
    June 1, 2012 at 4:01 am (2 years ago)

    How far in advance can you put the filling in the cupcake? Will it make the cupcake soggy if you put it in the night before? Instead of using a vanilla cream filling, I want to use a glaze type of filling made with cornstarch and fruit and sugar. I just don’t want soggy cupcakes.

    Reply
    • JavaCupcake
      June 1, 2012 at 9:22 am (2 years ago)

      I typically fill my cupcakes the day I’m serving them. But, I have done them the day before. I also don’t usually have a problem with soggy cupcakes either because the cupcakes get eaten within the first 24-36 hours. :)

      Reply

3Pingbacks & Trackbacks on Guest Blogger: How to fill cupcakes

  1. [...] Method 2 for filling cupcakes makes fondant lay bumpy. [...]

  2. [...] Fill cupcakes with caramel using this method. [...]

  3. [...] The base of the cupcake was inspired by this Appledoodle Cupcake I found while browsing the Iron Cupcake Earth website.  I changed a few things and made it my own by adding sliced apple to the top of the batter before baking, then filling the cupcake with more apple and drizzling the buttercream on top with caramel. (Above)These are the sliced apples I cooked in sugar, butter and cinnamon before adding to the cupcakes before baking. (Below)Fresh out of the oven. (Below)Diced apples cooking before filling the cupcakes. After filling and frosting the cupcakes, I made a caramel sauce to drizzle over the cupcakes….. oh heaven. Can you see the appley goodness on the inside of this cupcake?  Oh my goodness…. so good! Here they are…. all done… topped with a tiny piece of apple! All lined up and ready to go to Erica’s for a dinner party! They were, of course, a huge hit! Heather said she wouldn’t talk to me for a month if I posted her picture eating this cupcake… so, I’ll post Emily’s instead! Click on the image below for the recipe! PS… the link in the recipe below for how to core/fill your cupcakes doesn’t work!  Use this instead: http://javacupcake.com/2010/01/guest-blogger-how-to-fill-cupcakes/ [...]

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