Learn how to fill cupcakes using 2 different methods, depending on how thick the filling is. Whether you’re making vanilla cupcakes with raspberry filling, cream-filled chocolate cupcakes, or any other combination you can dream up, this is a great way to add something special to your homemade cupcakes. Bonus: It’s really easy to do!
I love filling cupcakes, because there’s a fun surprise inside when you take that first bite. You can have a lot of fun mixing and matching different filling and frosting flavors. Some of my favorite combinations, and the exact cupcakes pictured above, are:
- Vanilla cupcakes with raspberry cake filling
- Cream-filled chocolate cupcakes
- Lemon raspberry cupcakes (filled with more of the raspberry jam buttercream)
- Coconut cupcakes with salted caramel filling and chocolate frosting
- Vanilla cupcakes with peanut butter frosting and a jam filling (AKA PBJ cupcakes)
Today I’m going to walk you through 2 methods for how to fill cupcakes.
Filling Cupcakes Video Tutorial:
How to Fill Cupcakes – Method #1
The first method works really well if you have a thick filling, like this raspberry cake filling, chocolate ganache, pastry cream, or a buttercream frosting such as this white chocolate buttercream.
For this method you need:
- A paring knife
- A small spoon, such as a teaspoon
- A piping bag (reusable or disposable) fitted with a large round tip, like Wilton 12 (optional)
- Cupcakes & filling
Here’s how to do it: With the paring knife, cut a hole in the cupcake, about an inch deep. The piece you remove will be roughly cone-shaped. Set it aside. Use a teaspoon to scoop some of your filling, and fill the cupcake with however much fits in there without overflowing (it’s usually between 1–2 teaspoons’ worth). If your filling is smooth, like a buttercream frosting, you can pipe it rather than use a spoon.
Pick up the cone-shaped piece of cupcake you removed, and tear or slice off the pointed tip. You can discard this bit, but I like to think of these pieces as bakers’ bonus bites. 😉 Place the round piece back on top of the filled cupcake. Don’t worry about how it looks on top, because—obviously!—you’ll cover the top with frosting.
Here are some visuals of this process:
Again, don’t worry about how it looks on top because you’ll be decorating it with buttercream.
How to Fill Cupcakes – Method #2
This second cupcake filling method is great if you have a thinner filling, like a thin and smooth jam, lemon curd, or raspberry sauce.
For this method you need:
- Piping bag (reusable or disposable) fitted with a long, skinny filling tip, such as Wilton 230
Take your filled piping bag and insert the tip into the center of the cupcake, about 1/2 inch deep. Begin squeezing the piping bag to fill the cupcake. You’ll notice the cupcake expand a bit. That’s when you’ll know to stop filling. And again, if it looks a little messy on top, don’t worry, because you can cover it up with frosting!
Here’s a visual of this process:
Whichever method you choose, adding a filling is a fantastic way to add a little something special to your next batch of cupcakes.
Here Are Some Cupcake Filling Suggestions:
- Salted Caramel (use method #1)
- Thick Fruit Preserves/Jam (use method #1)
- Chocolate Ganache (once it thickens; use method #1)
- Buttercream, or really any frosting (use method #1)
- Whipped Cream (use method #1)
- Pastry Cream (use method #1)
- Thin Jelly (use method #2)
- Lemon Curd (use method #2)
- Raspberry Dessert Sauce (use method #2)
Filled Cupcakes Recipes
The cupcake flavor, filling, and topping combination possibilities are endless, but here are a few favorites to get you inspired!
Lemon Raspberry Cupcakes
These sunshine-sweet cupcakes combine deliciously soft and moist lemon cake, sweet raspberry jam, and creamy-rich raspberry buttercream.
Chocolate Covered Strawberry Cupcakes
Here we have extra moist chocolate cupcakes topped with rich chocolate ganache and filled with a sweet strawberry buttercream surprise in the center.
Sugar Plum Fairy Cupcakes
Adapted from my popular vanilla cupcakes, this festive version is lightly spiced with cinnamon and nutmeg, filled with your favorite fruity jam, and topped with vanilla almond buttercream and candies.
Cream-Filled Chocolate Cupcakes
Just like the classic packaged treat, this homemade version features a moist and deeply chocolatey cupcake filled with fluffy whipped vanilla buttercream and topped with a simple 2-ingredient ganache.
Strawberry Shortcake Cupcakes
These vanilla bean-speckled cupcakes are filled with homemade strawberry filling and topped with strawberry whipped cream—all made with real strawberries.
Peanut Butter & Jelly Cupcakes
A nod to everyone’s favorite childhood sandwich, these fluffy vanilla cupcakes are filled with your favorite jelly or jam and topped with peanut butter frosting and crushed peanuts for garnish.
Chocolate & Coconut Cupcakes
There’s so much to love in one cupcake wrapper… including my favorite chocolate cupcake recipe, smooth tangy coconut cream cheese frosting on top, and a rich ganache filling that tastes like a chocolate truffle.
Chocolate Caramel Coconut Cupcakes
This delightful flavor combination comes together with soft coconut cupcakes, homemade caramel filling, and creamy milk chocolate frosting garnished with optional toasted coconut.
Lemon Blackberry Cupcakes
While this recipe as written does not include a filling, I recommend using my homemade lemon curd as the filling for these soft, fluffy lemon cupcakes topped with fresh blackberry cream cheese frosting. Use method #2 explained above to fill.
Strawberry Nutella Cupcakes (“Cupid Cupcakes”)
My classic vanilla cupcakes are filled with a creamy Nutella filling, then kissed with a swirled Nutella and strawberry buttercream frosting. It’s love at first bite!
I’m making this again today. Your recipes are spot on and I 100% love all of them. Thank you
Awesome tutorial! I’ve never seen the Wilton “filling tip” so thank you for this tip! I have always used a 1 inch wide wooden dowel to “poke” holes in cupcakes. I’ve found the cupcakes have to be completely cooled or refrigerated to press the cake to the bottom. For some weird reason chocolate cake always “presses” cleanly while yellow cake sticks to the dowel after a few “pokes” ♀️
I have found that a Mellon ball tool is perfect for scooping out the cupcake to prepare for a filling. Give it a trym
Great tip!
I use a Pampered Chef Apple corer to take the centers of the cupcakes out. Quick and easy when you are making dozens of cupcakes.
That works wonderfully I’m sure. Or a large round piping tip can work to scoop out the center, too.
Yum! Looks like I picked the wrong week to go low-sugar. (:
I love reading all your tips. Thanks so much!
I so much love all your amazing recipes .
I love to cook to, but I am no young onion. The filling of all the cupcakes and the tutorial of the filling is very instructive. Your directions are amazing
Cupcakes are so cute! I loove the ones that have fillings in them!
Thanks Rebeka!
Yay!!! so excited to watch this!!