Cream-Filled Cupcakes

4.4
(466)
376 Reviews
128 Photos

These cream-filled cupcakes are delicious and simple to make. A creamy filling is piped into chocolate cupcakes with a pastry bag. Frost with your favorite chocolate frosting.

Submitted by Grace W
Updated on April 3, 2023
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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High angle, looking at a few cream-filled cupcakes with one cut in half to see inside filling.
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Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
15 mins
Total Time:
50 mins
Servings:
36
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Ingredients

Original recipe (1X) yields 36 servings

Cupcakes:

  • 3 cups all-purpose flour

  • 2 cups white sugar

  • ⅓ cup unsweetened cocoa powder

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 2 large eggs

  • 1 cup milk

  • 1 cup water

  • 1 cup vegetable oil

  • 1 teaspoon vanilla extract

Filling:

  • ¼ cup butter

  • ¼ cup shortening

  • 2 cups confectioners' sugar

  • 1 pinch salt

  • 3 tablespoons milk

  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.

  2. Prepare the cupcakes: Mix together flour, sugar, cocoa, baking soda, and salt in a large bowl. Make a well in the center and pour in eggs, milk, water, oil, and vanilla. Mix well.

    Flour, sugar, cocoa, baking soda and salt mixed together in a large bowl.

    Dotdash Meredith Food Studios
    Eggs, milk, water, oil and vanilla added to a well in the dry ingredient mixture.

    Dotdash Meredith Food Studios

  3. Fill each muffin cup halfway with batter.

    Cupcake liners filled up halfway with batter.

    Dotdash Meredith Food Studios

  4. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 15 to 20 minutes. Allow to cool.

    Cupcakes cooling after baking.

    Dotdash Meredith Food Studios

  5. Make filling: Beat butter and shortening together in a large bowl until smooth. Blend in confectioners' sugar and salt. Gradually beat in milk and vanilla. Beat until light and fluffy. Place filling into a pastry bag with a small tip.

    Butter and shortening mixed together in a bowl.

    Dotdash Meredith Food Studios
    Rest of filling ingredients beaten in until smooth.

    Dotdash Meredith Food Studios

  6. Once cupcakes have cooled, push tip through bottom of paper liner to fill each cupcake.

    Cupcakes filled with cream filling.

    Dotdash Meredith Food Studios
High angle looking at a few cream-filled cupcakes with one cut in half to see inside filling.

Dotdash Meredith Food Studios
537 home cooks made it!

Nutrition Facts (per serving)

196 Calories
9g Fat
27g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 196
% Daily Value *
Total Fat 9g 12%
Saturated Fat 2g 12%
Cholesterol 14mg 5%
Sodium 151mg 7%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 2%
Total Sugars 18g
Protein 2g 4%
Calcium 14mg 1%
Iron 1mg 4%
Potassium 40mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.