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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
Prep time: 
Total time: 
Serves: 12
  • 2 teaspoons very hot water
  • ¼ teaspoon salt
  • 1 - 7 ounce jar marshmallow cream
  • ½ cup shortening
  • ⅓ cup powdered sugar
  • ½ teaspoon vanilla
  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.

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104 Responses to “Cream Filling for Cupcakes”

  1. Heather says:

    This is great! I made some chocolate cupcakes today and this is a great filling,!

  2. Courtney says:

    I’m trying this! Yay!!

  3. Rachel says:

    I tried this filling last night and it was AMAZING!!!! I WILL be making them again, and in the future I want to experiment with adding colors, flavors, etc. :) Thanks so much!!

  4. Deb says:

    Anybody know if this filling freezes well in cupcakes?

  5. Mich says:

    This sounds great, and also simple!! I am excited to try this out. Has anyone tried it inside of a a cake ???

  6. Mrs.Thibodeaux says:

    I had this recipe sent to me, needless to say I am running to the store to get the marshmallow cream so I can make these.

  7. Ri says:

    Could one use butter instead of shortening in the filling?

  8. Kelly says:

    Ri – The butter gets a little too soft at room temp, but if that is not a concern feel free!

  9. Ri says:

    Thanks for the reply!

  10. L says:

    i tried this filling and it just tasted like shortening to me and my mom.

  11. Olivia Velasquez says:

    what chocolate buttercream frosting recipe did you use?

  12. oktayvia says:

    I tried this, and it was delicious! I will definitely be using this recipe again :) thank u

  13. Deb says:

    Love this recipe and so does everyone I give them to. I use coconut & coconut extract to put in the filling and then garnish with coconut when they are frosted. YUMMMMM! Made them for Easter this year & put little jelly beans on top nested in the coconut. Got raves on them!! Thanks for a simple filling. All the ones I had tried previously were too time consuming & used gelatin which did NOT turn out good.

  14. jaylene says:

    Im a professional decorator, and this is a really good cake filling as well. I made a chocolate cake with this filling and a chocolate butter cream. Its awesome. You could us this as a marshmallow buttercream as well. I even experimented making roses out of it and its the perfect consistency for decorating. thanks for this recipe.

  15. Lauralie says:

    Great recipe! I used butter flavored shortening, and added just a spoonful of Cool Whip…it tastes PHENOMENAL!

  16. Supriya says:

    this looks really yummy. How do i make marshmallow cream, i dont get ready ones here.

  17. Tiffani says:

    Sorry this is such a late comment…
    I will definitely try this filling recipe soon, as I have been wanting experiment with filled cupcakes for a while.

    Just a question… Do you happen to remember what recipe you used for the frosting on the cupcakes in the picture? I’ve been on the search for an amazing chocolate frosting, and the pictures make this look absolutely perfect.

    Thanks so much for sharing!

  18. Karen says:

    I just tried the filling. It was very good and easy to make. I simply cut out the center of the cupcakes, filled with the filling and plugged back the top with a piece I had cut out. My daughters are loving it and will definitely be a keeper of a receipe.

  19. MamaGoose says:

    I love this recipe..although not a fan of shortening, I opted for cream cheese..about 4oz….Fabulous….I baked my triple chocolate cupcakes, filled them with this yummy and topped them with my cocoa cream cheese buttercream!! End result, a new cupcake flavor I call…Cup O’ Cocoa!!! I can’t keep them in stock!!! Thanks so much for sharing!!!

  20. Lisa says:

    I made this last week and I didn’t like the flavor. It tasted like shortening. I think unsalted butter would work better. Maybe less butter and more marshmallow cream amd a little more vanilla.

  21. Sharon says:

    For everyone asking about the chocolate buttercream frosting, I went to the Hersheys website as it was noted earlier in the recipe, and there is a recipe for “one bowl buttercream”. I tried it and it was fabulous!! Tastes like a french silk frosting. Will use this one over and over.

  22. comidaNYC says:

    I decided to use this as filling for a cake. The cream filling tasted delicious but was so runny it kept oozing out between the cakes, and I am having trouble frosting it now. :(
    I think I overbeat it. I kept waiting for it to get fluffy, but it seemed to get more watery. I used butter. Maybe that was the problem?
    I broke the cardinal rule of trying a new recipe right before an event. Now I’m up late the night before my daughter’s birthday and I have to get this done before morning. Gotta figure out what to do now.
    Any help for future reference?

  23. Kelly says:

    I woud suggest you make a simple buttercream to fill the cakes. This filling is far too light to use to fill cakes. Also, the butter is the reason for the filling being watery. You really need shortening as it has the right body. Good luck!

  24. Lisa says:

    This is the exact same recipe for the twinkie filling i use a large puppy feeding syringe(bought for the this purpose only not to feed a puppy) insert through top then frost

  25. Lisa says:

    Use shortening

  26. Casi says:

    Can I use actual marshmallows instead of the mallow cream jar?

  27. Kelly says:

    Casi, The marshmallow fluff is softer that regular marshmallows which gives it the right texture. I would not recommend regular marshmallows for this recipe.

  28. Beth says:

    This was just awful! It tasted just like shortening. I made a large batch of fresh banana cupcakes for a funeral and now I am stuck with cupcakes with holes in the center (I used an apple corer) I DID NOT want to fill them with buttercream frosting. I am so disgusted.

  29. rosa says:

    amassing love it

  30. These cupcakes look sinfully delicious!

  31. brenda says:

    just made it.
    the other reviewers were right when they said it tasted like shortening.
    I am going to add some mint extract or some other extract to overpower it.

  32. brenda says:

    didn’t help out. Put it in the trash; maybe some people are using butter flavored shortening which may improve their results?

  33. Betty says:

    Just made this and it really is horrible. Down the garbage disposal it goes. This recipe needs to be reviewed and revised/updated. The marshmellow fluff and creme cheese with some powder sugar and vanilla is wonderful and I use it as a fruit dip.. should have went with that as a filling. Oh well…live and learn and will be more trusting of reviews on recipes.

  34. Kelly says:

    Betty – I am very sorry you did not enjoy this recipe. I have made it a number of times and have always enjoyed it. I suppose it was not to your taste. Plenty of mixed reviews here, I know, but that just shows the diversity of people and what they like! This is very much like a commercial cream filling – it is not gourmet and it is not fancy. Thanks for stopping by!

  35. Joanne says:

    List of ingredients says shortening but written instructions don’t say to mix in. Is it suppose to have shortening or not?

  36. Kathleen says:

    I’m going to try this recipe for my first attempt at filling cupcakes & I have just one question. Would it be ok to add raspberry extract to it? Or would that ruin it?

  37. Kris says:

    I love this recipe i made chocolate cappuccino cupcakes and added instant cappuccino powder to the powder sugar to this recipe and delicious .. thank you for the inspiration

  38. Christopher says:

    It sounds like a great recipe. With the mixed reviews, I will taste test it first. If it does need adjusting before I fill the cupcakes this would be the best time. Thanks for sharing.

  39. Tracie says:

    This recipe really is awful! I used butter flavored shortening and it was so blah. It did just taste like crisco! Intrude to salvage with heavy whipping cream and sugar but still…yuck!

    I never bother to post but I figured since this had mixed reviews is try, trust the bad reviews unfortunately!

  40. Kristen says:

    I just made this for a cake class that I’m taking and all it tastes like is shortening (GROSS). I may use it just because I’m running short on time but I won’t be making it again. Hoping I can salvage it with a little cream cheese or something, I hate to throw it away.


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