How to Fill a Cupcake With Cream

Cream-filled cupcakes seem fancy but are rather easy to put together. The key is to get the cream in through the very bottom or very top, where the marks from the work won't be visible to those eating the cupcakes. The pastry bag method can be used for any creamy filling, including puddings or icings. The cone method can be used for any filling such as fruits or jams. Add this to my Recipe Box.

Pastry Bag Method

Lay warm, fresh cupcakes upside down on a piece of wax paper. Prepare your disposable pastry bag by filling it 1/4 full with the cream filling and fitting on a small round pastry tip.

Stick the end of the pastry tip through the bottom of each cupcake. Press gently to fill the interior pocket with the cream filling, being careful not to overfill.

Sit cupcakes right side up, handling them carefully. Ice or decorate the cupcakes as you desire. Store them in the refrigerator until you're ready to serve.

Cone Method

Sit warm, fresh cupcakes out on a clean counter. Use a paring knife to cut a small cone shape from the center of the top of each cupcake, with the point of the cone reaching toward the middle of the interior.

Spoon cream mixture into the cone-shaped holes. Cut the pointed end of the cupcake cone piece off and place the top back on the cupcake to cover the hole.

Ice the cupcake to hide the marks from the hole. Store in a refrigerator until ready to serve.