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Cream Filling for Cupcakes

This recipe is not specifically for cupcakes, but it is REALLY good in cupcakes.

I found a recipe on the most excellent blog Nosh With Me for Oatmeal Cream Pies.  I loved those plastic wrapped cookie sandwiches when I was a child so I knew I had to try them.  The pies were good, but it was the filling that grabbed my attention.  I wondered, how it would work if piped into the center of a cupcake?  So, I tried it out.

Chocolate Cupcake - Surprise Inside!

If you like those cream filled cakes you can get at the grocery store then your head will explode for these.  Use whatever chocolate cupcake recipe you like best.  I made one batch with a recipe from the Joy of Cooking, then a second batch with a recipe from the Hersehy’s cookbook.  I frosted them both with a simple one-bowl buttercream. To fill the cupcakes I used a wide star tip (size 21 is best) attached to a coupler on a piping bag.  I just pushed the tip into the top of the cupcakes and pressed about a tablespoon of filling inside.   If you do not have a piping bag you can just cut out a little bit of the cake from the top, make a hole, fill the hole with filling, then top with the cake you cut out. Try them,  you will not regret it.

 

Cream Filling for Cupcakes
Author: 
Prep time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 teaspoons very hot water
  • ¼ teaspoon salt
  • 1 - 7 ounce jar marshmallow cream
  • ½ cup shortening
  • ⅓ cup powdered sugar
  • ½ teaspoon vanilla
Instructions
  1. In the work bowl of a stand mixer add the water and salt. Stir to dissolve the salt in the hot water and allow to cool.
  2. Add the marshmallow cream, shortening, powdered sugar, and vanilla to the salt water mixture and whip on medium speed until the mixture becomes fluffy fluffy.

© 2009 – 2013, Evil Shenanigans – Baking & Cooking Blog. All rights reserved.

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104 Responses to “Cream Filling for Cupcakes”

  1. Hilary says:

    Yay, glad it worked so well!

  2. Kelly says:

    It did, and thank you so much for posting it!!

  3. Maria says:

    Thanks for the recipe! Your filling is going to be dreamy in a cupcake!!!

  4. I’ve recently seen one of those jars of marshmallow spread here in Australia. I was wondering what you do with it. This looks like a good answer to my question :)

  5. The Stig says:

    Tastes just like Hostess used to make :)

  6. Jennifer says:

    Purely beautiful and evil indeed! YUM!!!

  7. Michelle says:

    I’ve recently realized that I’m in love with the filled cupcake. Thanks for the recipe!!

    http://oneordinaryday.wordpress.com/

  8. nina says:

    Heels Bells, this is too good to be true!! Love it. LOVE IT!

  9. brilynn says:

    Lovely pics!
    I think I need to make cupcakes more often…

  10. ashley says:

    :p OH THOSE LOOK SO GOOOOOOD!!!!!!!!!!!!

  11. Meaghan says:

    I love these! I posted a link to your site on my edible crafts column (part of craft gossip) at ediblecrafts.craftgossip.com. thanks for sharing! meaghan

  12. Kelly says:

    Thank you Meaghan! I appreciate that!

  13. Debby says:

    I found both recipes and forgot to bookmark them. I so appreciate your honest reviews. I have been searching for a home made version of Hostess Cupcakes. I found it!

    Thanks

  14. katy says:

    we’re having a cupcake decorating competition in two weeks at my place (i have about 8 friends with birthdays this month, a big party is the only way to go, and why not cupcake themed?). i am so making cream filled cupcakes!! no one will suspect it!! brilliant. thank you for sharing your recipe!

  15. Kelly says:

    Katy … Please let me know how you do!! I hope you win! And, for frosting may I recommend the Dark Chocolate Buttercream on the Chocolate Chip Cupcakes entry? It is to die for!

  16. katy says:

    Kelly, I will let you know how they come out. there’ll probably be pictures too ^_^

    now this may seem like a silly question, but better safe than sorry, they say: do you fill the cupcakes while still warm or after they’ve cooled down completely?

    and again, thank you for sharing!

    p.s. thanks for visiting my blog ^_^ maybe i’ll write you a poem.

  17. Kelly says:

    A poem? For me? :D

    There are no silly questions. Let them cool completly before you fill them. If you fill them warm then the filling will melt and into the cake making it icky and wet. Not yummy and no fun cream center. Cool is the way to go!

  18. ValleyWriter says:

    Wow! These look incredible. I want to reach my finger through the screen and steal a taste. Yum!

  19. Rico says:

    well good that marshmallow cream just so Moorish. yum …:D

  20. vrinda says:

    Wow..i was looking for a cream with marshmallows thanx a lot…will try it soon

  21. katy says:

    the cream filling tasted amazing!! i was a little tentative filling the cupcakes though, and didn’t put as much of the filling in as i should have done. here’s a picture:

    http://photos-d.ak.fbcdn.net/photos-ak-snc1/v2592/217/83/696715069/n696715069_2746395_6992588.jpg

    can’t wait to make more cupcakes so i can fill em’ up again ^_^

    thanks kelly!!!

  22. katy says:

    the cream filling tasted amazing!! i was a little tentative filling the cupcakes though, and didn’t put as much of the filling in as i should have done. i’ll put some pictures up on my blog tomorrow afternoon.

    can’t wait to make more cupcakes so i can fill em’ up again ^_^

    thanks kelly!!!

  23. Yum! I know a cupcake that could use some of that. Excellent idea.

  24. ingrid says:

    Hey, thanks for sharing the recipe. I’ll definitely print this out to have on hand. If your cream filled photos didn’t convince me then the one including marshmallow creme surely would have!

    Great blog…..I’m gonna check out what else yummy you have hidden here!
    ~ingrid

  25. foodhoe says:

    Hi there, I totally have to try this. I love the picture, do you have the recipe for the frosting too? I adore cream filled cupcakes and then with the huge mound of frosting on top…

  26. Jennifer! says:

    Awesome! How do we store the icing if we aren’t going to use it right away (if we can)?

  27. Kelly says:

    You can keep it in the fridge. Just keep it in an air tight container and let it warm up for at least an hour before using it.

  28. Wendy says:

    This was absolutely the best and easiest filling I have ever made or eaten,I made my own version of a piping bag out of a meat injector since I wanted to make these but the nearest store that sold them is 25 miles away…worked perfectly. DELICIOUS

  29. HannahBanana says:

    I’m having a childhood flashback….oooh these look so good! Gotta try!

  30. Lunasea2 says:

    I tracked this recipe down after drooling over your cream-filled cupcake avatar on Twitter for several days. Can’t wait to make this.

    Thanks!

  31. Sheri says:

    1st time here. Just want to thank you for sharing the cream filling recipe will have to try it the next time I bake the kids cupcakes :)

  32. Terri says:

    Having a baby shower on Sunday. I would like to make and decorate cupcakes on Friday. Can I store in frig after decorating or will they get mushy?

    Thanks

  33. SuperBro says:

    Da BOMB !!! My family can’t get enough..

  34. Peggy says:

    Thanks so Much…I love this recipe..Off to get my supplies at Hobby Lobby…Happy Baking..

  35. I always thought the cream got piped in from the bottom, but I guess it’s neater this way.

  36. Josetta says:

    I have used this cream and it is going over VERY well with my family and friends. I can only say to watch the amount of water. For me, 2t was too much. Now I pour in about half, whip it and pour the rest in, if necessary.

  37. Lix says:

    Can the shortening be replaced with butter for the same result?

  38. Kelly says:

    Lix – Sadly no, the butter is too soft at room temp to have the right texture.

  39. Vicky says:

    Was looking for a cream filling for ice cream cone cupcakes. This one looks perfect for my Grandaughters b-day party at school. Keep your fingers crossed for me!

  40. Dena says:

    I made this filling for my replication of Hostess Ding Dongs (o.k. really chocolate cupcakes with this filling). It was fantastic. I just bought the Williams Sonoma Mechanical Pastry Bag and I wanted to try it out. Both the recipe and the bag worked great! I found your site when looking for this recipe and now I’m hooked! Thanks!

  41. Betsy says:

    I used your technique for my Valentines Day cupcakes!!

    Thank you!!!

    http://javacupcake.com/2010/02/love-cupcakes/

    <3 Betsy

  42. Shelly says:

    this is just what i have been looking for Avon just came out with a cup cake pan that leaves a hollow center for filling just needed to know how to make filling
    item 633-929 in campaign 9 book

  43. celine says:

    so…dont try this with homemade marshmallow cream…it wont work

  44. Lynn says:

    This sounds delicious – but I’m looking for a pink filling. Would like to add some raspberries to it – 1 for the flavor and 2 for the color (without artificial color) Would this work in lieu of the liquids – water and vanilla?

  45. Lisette says:

    This recipe sounds great can’t wait to try it. Wanted to know can I add cocoa to filling for us chocalate lovers?

  46. the happy baker says:

    I was looking for a recipe for a cream filled cupcake and stumbld upon this one!
    Yay! happiness abounds!
    Thank You
    Gracias!
    Merci!
    Danke!

  47. Cathy says:

    I would like to freeze my cupcakes ahead of time, then inject the filling the day I want to serve them.

    Will this work?

  48. Jan says:

    That’s what I did, and it worked great!!

  49. Dee says:

    I just wanted to let you know that I followed this recipie today, and everyone absolutly loved them!!! I told them all about this site, so they are all going to be visiting this as well. Great job and thank you soo much! It was delish! I can’t wait to try out more of your recipies

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