How to Easily Fill Cupcakes

Have you ever wanted to make filled cupcakes but didn’t want to go to the trouble of it? Or wondered, “How do they get the filling in there anyway”? Don’t worry, that was totally me too! Ha! This little “tip” changed my world when it comes to cupcakes. I am going to show you how to EASILY fill cupcakes.

Actually, I will be sharing several little golden nuggets of information in this post, so you have hit the jackpot! 🙂 I had never made filled cupcakes before this attempt so I can’t take credit for this brainchild. When I was researching on how to actually do it, I came across a picture on Pinterest. The picture alone sealed the deal in my mind on how I would be filling the cupcakes. It is such a great idea that I had to share it with you.

I was preparing to make lots of cupcakes for our son’s Eagle Scout Court of Honor. I wanted to have different flavors available and thought it would be fun to try some vanilla and chocolate cupcakes with raspberry filling. However you can use this idea with whatever filling you want…frosting, lemon curd, candy, etc.

I just used boxed cake mixes but changed up a couple things to make the cupcakes taste more like they were ‘made from scratch’.  These simple substitutions made the cupcakes taste so much better! Instead of using water like the box says, use milk. Also, instead of using oil, use softened butter. That’s it! Super simple, right? The batter was thicker and it made a more dense cupcake but they are so moist and yummy!

After baking the cupcakes in these adorable DIY cupcake liners, I let them cool. Then I got out the little tool you will need. Drum roll please… a piping tip! However, instead of using the smaller tip to fill the cupcakes, use the bigger side to remove some of the cupcake. This option was so much easier than cutting out a small piece of the cupcake with a knife. Push the piping tip about 3/4 of the way into the cupcake and pull it out.

The part of the cupcake that you are removing will stay in the end of the piping tip. To get it out, I used an ice pick and ran it down along the inside edge of the piping tip. Keep those pieces of the cupcakes to the side as you will be putting those back in later.

To fill the cupcakes, I used Raspberry pie filing. I put some filling into a sandwich size Ziploc bag and snipped off the corner. Then just squirted some filling into the indentation in the cupcakes. This makes less mess and easy cleanup!

Now take the reserved pieces of cupcakes and press them back into the cupcake. Don’t worry about them not fitting, they will still push back in even with the filling.

Next you can frost the cupcakes as you would normally and they look just like a regular cupcake. I have shared my frosting recipe before on these holly cupcakes and Lucky Charms cupcakes posts. It is a buttercream frosting recipe and it is soooooo good! It pipes on easily as well.

If you are making different flavors, make sure you label the filled ones otherwise you will not know which has filling and which doesn’t. You can find these free printable labels I made in the Eagle Scout Court of Honor Ideas post. There are also labels for other flavors available.

Aren’t you inspired to make some filled cupcakes now? 😉 Hopefully these tips will make someone’s life easier. I will be back next week to share my summer tablescape! Wildflowers are in season! Until then, have a wonderful weekend!!