How To Fill Cupcakes
Don’t you just love biting into a cupcake and finding even more deliciousness inside the cupcake? I’ve made several different flavors of cupcakes and filled ones are my favorite! Whether it’s cream or marshmallow, jam or pie filling…. filling brings cupcakes to another level. I’ve found that sometimes a filling, especially a jam or pie filling, can cause your frosting to not adhere to the cupcake as well and then you risk some sliding or shifting. And that is especially dangerous when transporting!
With this simple method, you don’t have to worry about your frosting shifting because of a filling.
Using a small knife (I used a paring knife), cut a small cone shape from the center of the cupcake. Don’t get rid of your little cone of cake! Just set it to the side.
Fill a frosting bag with your desired filling. I am using the Wilton decorator tip, Open Star #1M.
Gently squeeze some filling into the center of the cupcake. (For these certain Luscious Lemon cupcakes, I am using Duncan Hines lemon pie filling. It pairs perfectly with the lemon cake and lemon buttercream.)
Now, take that small cone shape of cake that you cut from the cupcake and cut the pointed end off.
Then put the top of the cone back in the center of your cupcake covering the filling and press it down lightly. And you are finished!