Surprise Inside: 12 Different Cupcake Fillings

April 11th, 2016 by Desiree Smith

Add a surprise inside regular cupcakes: it’s so easy to add cupcake fillings! Mix and match flavors such as strawberry filling inside a chocolate cupcake, or lemon filling inside a lemon cake. There are so many flavor combinations and possibilities. Need some inspiration? Here are 12 different cupcake fillings to choose from. Use a Bismarck Tip 230 to easily fill cupcakes in no time.

12 Different Cupcake Fillings

Real Fruit Strawberry Filling1. Strawberry Filling. Real strawberries, not preserves, makes all the difference in this luscious strawberry filling. Use it inside cupcakes or cakes.

Ingredients:

  • 1 package (16 ounces) frozen sliced strawberries (packed in sugar and thawed)
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon lemon juice

Instructions: Drain strawberries; reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine strawberry liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir strawberries into the cooled mixture. Refrigerate until ready to use. Refrigerate until ready to serve.

2. Peanut Butter. Chunky-style peanut butter is a rich addition to chocolate cupcakes and compliments vanilla or banana cupcakes.

Ingredients:

  • 1 1/2 tablespoons butter, (softened)
  • 1/2 cup chunky style peanut butter, (room temperature)
  • 3/4 cup confectioners’ sugar, (sifted)

Instructions: Cut butter in small pieces and put in small saucepan over low heat. Add peanut butter and stir until melted. Remove from heat. Stir in confectioners’ sugar, blending well. Add more confectioners’ sugar, as necessary, to form a pliable mass. Wrap in plastic and refrigerate for about an hour. Use filling as a candy center for dipping, or as a center between two layers of coating.

3. Praline Filling. There’s nothing like the maple-nut flavor of Praline Filling to send people back to the table for seconds. This filling is a little more time consuming than some of the others on this list, but according to reviews, it’s so worth it!

Ingredients:

  • 1 cup  (2 sticks) unsalted butter, (softened)
  • 8 egg yolks
  • 2 cups brown sugar, (firmly packed)
  • 1/4 teaspoon salt
  • 1/4 teaspoon maple flavoring
  • 2 cups pecans, (finely chopped)

Instructions: In medium saucepan, combine butter, egg yolks, brown sugar and salt. Bring to a boil over medium heat, whisking constantly until thickened, about 10 minutes. Remove from heat; stir in maple flavoring and pecans. Transfer to medium bowl; cover surface with plastic wrap to prevent skin from forming. Refrigerate 2 hours or until chilled. Stir before using; chill cupcakes. Refrigerate until ready to serve.

4. Lemon Cake Filling. For a change of pace, try our tangy Lemon Cake Filling. Perfectly paired with our Lemon Cake, it can also be used to add a bit of pizzazz to other more subtle cake flavors.

Ingredients:

  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 3/4 cup cold water
  • 2 egg yolks, (slightly beaten)
  • 1 teaspoon grated lemon peel
  • Juice of medium lemon
  • 1 tablespoon butter or margerine

Instructions: In a small saucepan, combine sugar, cornstarch and salt. Gradually add water and whisk until well blended. Whisk in egg yolks, lemon peel and lemon juice. Cook over medium heat, whisking constantly; until thick and bubbly. Boil one minute; remove from heat. Stir in butter. Cool to room temperature, without stirring. Fill cupcake.

5. Chocolate Mousse Filling Chocolate mousse filling is light and fluffy – just like your cupcakes! Add this chocolate mousse to yellow cupcakes or double the chocolate-y goodness of a chocolate cupcake.
Ingredients:

  • 1 teaspoon pure vanilla extract
  • 4 eggs, (separated)
  • 1 cup milk
  • 1 1/2 cups (4 ounces) semi-sweet chocolate chips
  • 1 tablespoon liqueur of choice (e.g., Kahlua, Chambord)
  • 1 cup heavy cream (whipped)

Instructions: In medium saucepan, combine egg yolks and milk. Heat over low heat, stirring constantly, until mixture is almost boiling and is thickened enough to coat spoon. Remove from heat. Stir in chocolate chips, vanilla and liqueur; continue stirring until chocolate is melted. Cool to room temperature, stirring occasionally. Beat egg whites until stiff; fold gently into the chocolate mixture. Fold in whipped cream. Refrigerate until ready to use.

6. Apricot Filling. Apricot Filling adds true fruit richness to a variety of cupcake flavors. A splash of orange liqueur puts it over the top! Fill your layer cakes with this sweet Apricot Filling. Flavored with Grand Marnier, lemon juice, and sugar, this apricot filling complements most cakes.

  •  2 (6 oz.) packages dried apricots
  • 1 1/2 cups water
  • 2 teaspoons Grand Marnier (optional)
  • 1 tablespoon lemon juice
  • 1/2 – 3/4 cups granulated sugar

Instructions: In small saucepan place apricots and water and allow to stand, covered, 2 hours. Simmer 20 minutes on very low heat, tightly covered or until apricots are soft. Puree along with any remaining liquid in a food processor fitted with a steel blade. Add Grand Marnier, lemon juice and sugar, mix with several on-off turns. If desired, for a sweeter filling add more sugar.

7. Chocolate Filling. It’s easy to add the surprise of rich chocolate filling to cupcakes.

chocolate-fillingIngredients:

  •  2 teaspoons pure vanilla extract
  • 6 tablespoons granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup half & half
  • 5 egg yolks
  • 1 square (2 ounces) semi-sweet chocolate, finely chopped

Instructions: In small saucepan, blend sugar, flour, salt, half & half and egg yolks with wire whip. Stirring constantly, heat over medium heat until mixture is thickened, about 5 minutes. Remove from heat; stir in vanilla and chocolate. Continue stirring until chocolate is melted. Cool quickly. To prevent a skin from forming, brush surface with melted butter. Stir before using, then fill cupcakes.

8. Cream Cheese Filling. Cream Cheese Filling is a must for our Carrot Cupcakes, but is just as delicious on Pumpkin or Apple Cupcakes. Plus, it’s one of the easiest recipes on this list!

Ingredients:

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners’ sugar
  • 1/4 cup milk

Instructions: In large bowl, combine cream cheese, sugar, and milk. Beat with mixer until well blended. Refrigerate until ready to use. Fill cupcake, then refrigerate until ready to serve.

9. Strawberry Cream Filling. It’s the cream of the crop! Strawberry Cream Filling combines juicy berries with heavy cream for a lush, decadent surprise.

Ingredients:

  • 1 package (16 ounces) frozen sliced strawberries in syrup, thawed
  • 1 cup heavy cream
  • 2 tablespoons cornstarch

Instructions: Combine strawberries, cream and corn starch in medium saucepan. Cook over medium heat, whisking constantly until thickened, about 8-10 minutes. Remove from heat and chill before filling cupcakes or using as an icing on cupcakes.

10. Cinnamon Sugar Cream Cheese Filling. Our Cinnamon Cream Cheese Filling couldn’t be easier – or tastier! It’s a rich blend of sweet and savory flavors.

Ingredients:

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup milk

Instructions: In large bowl, combine cream cheese, sugar, cinnamon and milk. Beat with mixer until well blended. Refrigerate until ready to use. Fill cupcake, then refrigerate until ready to serve.

11. Raspberry Filling. Fruitful and beautiful! Our mouth-watering Raspberry Filling is a favorite in cupcake centers or between cake layers.Raspberry Filling

Ingredients:

  • 1 package (16 ounces) frozen raspberries packed in sugar, (thawed)
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon lemon juice

Instructions: Drain raspberries, reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir thawed raspberries into cooled mixture.

12. Pastry Cream Filling. Our versatile Pastry Cream Filling works as well for éclairs and tortes as it does for cupcakes.

Ingredients:

  • 1 teaspoon pure vanilla extract
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 6 tablespoons sugar
  • 1 cup half & half (or 1/2 cup heavy whipping cream plus 1/2 cup whole milk)
  • 4 egg yolks

Instructions: In saucepan, blend all ingredients except vanilla. Cook on medium heat, stirring constantly until the mixture reaches the consistency of medium cream sauce. Remove from heat, add vanilla and cool quickly. To prevent a skin from forming, brush with melted butter. Stir before using.

Ready to get filling? Pick a recipe to try and watch just how easy it is to fill a cupcake here:

Desiree Smith Desiree is the Public Relations Manager at Wilton. She spends her days monitoring media opportunities, working with newspaper, magazine and television contacts, collaborating with bloggers and handling a variety of other odds and ends. Desiree has a degree in journalism and experience writing for newspapers and television. Outside of Wilton, she enjoys running and planning outings with friends.

One Reply

  1. Janice says:

    The Wilton website used to have a strawberry filling recipe that had strawberries, unflavored gelatin, and heaving whipping cream, I lost my copy and cannot find it on here anymore. Is there another place that I can go to that back? We had that at our wedding and I really want to make it again!

Leave a Reply

To prevent spam please solve the math problem below :