Decadent Filled Cupcakes with Cream or Jam Center Recipe
Introduction
Filled cupcakes are a delightful twist on classic cupcakes, combining a soft cake base with a surprise center of cream or jam. Topped with smooth frosting, they make a perfect treat for any occasion.
Ingredients
- Cupcakes (your favorite recipe or store-bought)
- Filling (cream or jam, about 1/4 cup)
- Frosting (enough to frost all cupcakes)
Instructions
- Step 1: Bake the cupcakes according to your chosen recipe or package instructions and allow them to cool completely.
- Step 2: Use a small knife or a cupcake corer to gently remove the center of each cupcake.
- Step 3: Spoon or pipe the cream or jam filling into the hollowed centers.
- Step 4: Frost the cupcakes generously with your preferred frosting.
Tips & Variations
- Try different fillings like chocolate ganache, lemon curd, or peanut butter for unique flavors.
- For a cleaner filling process, use a piping bag to insert cream or jam neatly.
- Chill cupcakes briefly after filling to help the frosting set nicely.
Storage
Store filled cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best taste and texture. Reheat slightly if desired, but avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought cupcakes for this recipe?
Yes, store-bought cupcakes work well. Just make sure they are fully cooled before filling and frosting.
What if I don’t have a cupcake corer?
You can use a small knife or the end of a melon baller to carefully remove the cupcake centers for filling.
PrintDecadent Filled Cupcakes with Cream or Jam Center Recipe
Delicious filled cupcakes featuring a soft, moist base with a surprise cream or jam center, topped with a smooth and creamy frosting. Perfect for celebrations or a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Filling
- 1/2 cup cream (such as whipped cream or pastry cream) or jam (any flavor)
Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2–3 tbsp milk or cream
- 1 tsp vanilla extract
Instructions
- Prepare the cupcake batter. In a bowl, cream the softened butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture alternately with the milk, starting and ending with flour, and mix until combined.
- Bake the cupcakes. Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners and fill each about two-thirds full with batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely on a wire rack.
- Hollow and fill the cupcakes. Once cooled, use a small knife or a cupcake corer to remove the center of each cupcake carefully. Fill the hollowed centers with cream or your choice of jam using a piping bag or spoon.
- Prepare the frosting. Beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Add vanilla extract and milk or cream to achieve a spreadable consistency. Beat the frosting until fluffy.
- Frost the cupcakes. Spread or pipe the prepared frosting generously over the filled cupcakes. Decorate as desired. Serve fresh and enjoy!
Notes
- Ensure cupcakes are completely cool before filling to prevent melting or sogginess.
- You can customize the filling with any flavor of jam or cream, such as lemon curd or chocolate ganache.
- For a lighter frosting, substitute some butter with cream cheese.
- Store cupcakes in an airtight container in the refrigerator if not served immediately.
Keywords: filled cupcakes, cream-filled cupcakes, jam-filled cupcakes, frosted cupcakes, baked cupcakes
