Cream-Filled Cupcakes Recipe

Photo: Uncut Recipes

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There's something about a surprise that brings an extra bit of joy to any occasion. Whether it's an unexpected visit from an old friend or finding a forgotten $5 bill in your jeans pocket, surprises have a way of making our day a little brighter. And when it comes to baking, there's no surprise quite as delightful as biting into a cupcake and discovering a creamy, flavorful filling hidden inside. Say hello to the joyful adventure of baking Cream-Filled Cupcakes!

These Cream-Filled Cupcakes take the usual cupcake game to another level. Imagine biting into a moist, perfectly baked cupcake, and just when you think it can't get any better, you find a surprise waiting inside: a burst of creamy sweetness that fills your mouth, a secret ingredient that transforms a regular cupcake into an extraordinary dessert.

It's like embarking on a treasure hunt, right in your kitchen! Your map is this recipe, your treasure, the creamy filling nestled inside the soft, fluffy cupcakes. Every step, from mixing the batter to baking the cupcakes and preparing the cream filling, leads you closer to the ultimate prize - a batch of scrumptious, cream-filled cupcakes that hold a delightful secret.

Your journey begins with a basic cupcake recipe, a simple blend of everyday ingredients like flour, sugar, and eggs. As you stir the batter and scoop it into the muffin cups, you're setting the stage for the delicious surprise to come. The oven's warmth works its magic, transforming the batter into beautifully risen cupcakes, a golden brown canvas waiting for the hidden artwork.

Meanwhile, as the cupcakes cool, you whip up the star of this show - the cream filling. It's a silky-smooth concoction of butter, shortening, confectioner's sugar, and a hint of vanilla, beaten until light and fluffy. Then, using a pastry bag, you fill each cooled cupcake with this heavenly cream, creating the surprise that awaits inside every bite.

So, get ready to wear your chef's hat, because this isn't just another recipe; it's an exciting journey filled with unexpected surprises, a gastronomic adventure that leads to a sweet, delicious treasure. So go on, start your quest for the perfect Cream-Filled Cupcakes and let the baking adventure begin!

JUMP TO:

INGREDIENTS:

Vegetable Oil: The choice of oil is essential in this recipe because it provides moisture to the cupcakes. Use a light, neutral-flavored oil like canola, sunflower, or grapeseed, as stronger flavored oils like olive oil could affect the taste.

Unsweetened Cocoa Powder: Go for a high-quality, unsweetened cocoa powder for the best chocolate flavor. The choice between Dutch-processed or natural cocoa powder will influence the final taste and color, with Dutch-processed providing a smoother and darker result.

Shortening: This fat is used in the cream filling for its ability to create a smooth and stable structure. However, for a more natural approach, you could use coconut oil or butter. Note that this could slightly change the texture and taste.

Milk: Full-fat milk will give your cupcakes a richer flavor and tender crumb. If you only have skimmed or low-fat milk, you can add a little extra butter or oil to compensate.

MAIN STEPS:

Dry Ingredients Mixing: Ensure that you achieve a uniform mix of dry ingredients in Step 03. This balance is crucial to prevent inconsistencies in both the taste and texture of your cupcakes.

Well Creation: The formation of a 'well' in the middle of the dry ingredients is a traditional technique. It aids in integrating the wet and dry ingredients without overmixing, contributing to a better texture in your cupcakes.

Batter Filling: When filling your muffin cups with batter in Step 05, it's important not to overfill them. Remember, the batter will rise during baking, and overfilling can cause it to spill over and lead to unevenly baked cupcakes.

Baking Time Monitoring: Keep a close eye on your cupcakes while they're in the oven in Step 06. The 'toothpick test' is a reliable way to ensure they're perfectly baked. Too little or too much time can adversely affect the texture and moisture content of your cupcakes.

Combining Sugar and Eggs: When you beat sugar and eggs together in Step 08, aim for a pale and frothy mixture. This process, known as ribboning, will add volume to your batter, contributing to a lighter texture in the finished cupcakes.

Filling Preparation: While making the filling, in Step 09, ensure the butter and shortening are beaten until they become smooth and well combined. This will prevent any lumps in your filling, which could disrupt the texture of your cream-filled cupcakes.

Filling the Cupcakes: The last but equally important step is filling the cupcakes. It's crucial to fill them gently from the bottom of each liner using a pastry bag in Step 12. Be cautious not to overfill, as it can cause the filling to leak out, which may affect the overall aesthetic and taste of the cupcakes.

SERVED WITH:

Starter: Caprese Salad (Italy): A simple salad made from ripe tomatoes, fresh mozzarella, and basil, drizzled with a sweet balsamic reduction and olive oil. The freshness and acidity of this Italian classic provide a perfect contrast to the sweetness of cream-filled cupcakes.

Side Dish: Grilled Asparagus with Lemon Zest (International): The slight bitterness of asparagus, enhanced by the char of the grill and brightened with a squeeze of lemon, provides a counterpoint to the creamy, sweet notes of the cupcakes.

Main Course: Coq Au Vin (France): A hearty French dish consisting of chicken slowly braised in red wine, lardons, mushrooms, and possibly garlic. Its rich, savory flavors offer a counterbalance to the sweetness of the cupcakes.

Second Course: Spinach and Feta Stuffed Salmon (Greece): A Greek-inspired dish with the fish filled with a flavorful combination of spinach and feta cheese. The mildness of the salmon and the salty tang of the feta contrast nicely with the sweet cream-filled cupcakes.

Dessert: Fresh Berries with Mint (International): A simple dish of assorted fresh berries, such as strawberries, blueberries, and raspberries, accented with fresh mint leaves. The natural sweetness and tartness of the berries, paired with the refreshing mint, would complement the cream-filled cupcakes.

Cake: Genoise Sponge Cake with Mixed Berry Compote (France): This light and airy French sponge cake served with a tangy mixed berry compote can act as a less sweet dessert option, perfectly balancing the richness of the cream-filled cupcakes.

Drink: Moscato d'Asti (Italy): A slightly sparkling, sweet white wine from the Piedmont region of Italy. Its light body, low alcohol content, and fruity flavor make it an ideal match for the sweet and creamy cupcakes.

ALTERNATIVES:

Dessert: Tiramisu (Italy): A no-bake dessert made from ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, and topped with cocoa. This Italian classic uses similar ingredients but offers a completely different experience, melding creamy, coffee, and cocoa flavors.

Dessert: Cheese Blintzes (Eastern Europe): Thin pancakes (blintzes) filled with a mixture of cheese (often ricotta or cottage cheese), egg, and sugar, then fried until golden. Originating from Eastern Europe, cheese blintzes are a delightful use of dairy and eggs.

Dessert: Eton Mess (United Kingdom): This traditional English dessert is a simple mixture of meringue, whipped cream, and strawberries. Like the cream-filled cupcakes, Eton Mess is a sweet and creamy dessert, with the added bonus of fresh fruit.

Dessert: Cannoli (Italy): Cannoli are tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta. Originating from Sicily, Italy, cannoli offers a delightful mix of crispy and creamy textures.

Dessert: Boston Cream Pie (United States): Despite its name, Boston Cream Pie is actually a cake! Two layers of sponge cake are filled with creamy custard and topped with a chocolate glaze, making this American dessert a close cousin of cream-filled cupcakes.

Dessert: Cream Puffs (France): Known as "choux à la crème" in French, these pastries are made from a light dough (choux), baked into airy puffs, and filled with sweet cream. The concept is similar to cream-filled cupcakes, but the texture and taste are uniquely French.

Dessert: Mille-feuille (France): Also known as a Napoleon, this dessert is made of thin layers of puff pastry and cream filling, typically topped with powdered sugar or a simple icing. It shares the cream component with cream-filled cupcakes but delivers a completely different, flaky texture.

HISTORY:

The inception of the Cream-Filled Cupcake is not tied to a singular moment in culinary history or a known confectionery artist. Instead, it was the natural evolution of bakers wanting to bring more to the table, quite literally. The concept of filling cupcakes arose as a means to add an extra layer of delight to the already popular dessert.

Its existence does evoke a certain sense of wonder. The idea of biting into what seems like an ordinary cupcake only to discover a sweet creamy center is nothing short of magical, and this element of surprise has certainly contributed to its charm and popularity.

Photo: Uncut Recipes

The Cream-Filled Cupcake doesn't have a distinct cultural origin, but its versatility has allowed it to seamlessly integrate into various celebrations and traditions worldwide. Its popularity grew particularly in the United States, with confectionery companies like Hostess popularizing commercially packaged cream-filled cupcakes in the mid-20th century.

TIPS:

Infused Oils: For a unique twist, consider using infused oils in your batter. For instance, a citrus-infused oil could give a subtle, refreshing background flavor that complements the cream filling.

Reverse Creaming Method: Use the reverse creaming method for a more tender crumb. In this technique, you'd mix all your dry ingredients with the fat (oil) before adding the liquid ingredients.

Pastry Cream or Curd for Filling: For a rich, luxurious cupcake, consider using a pastry cream or fruit curd as a filling. It offers a surprise burst of flavor when bitten into.

Cooking Syrup Brushing: For a moist cupcake, brush the top of the baked cupcake with a flavored cooking syrup. This is a technique used in French patisseries to keep cakes moist and to add flavor.

Moulded Chocolates for Decoration: Use moulded chocolates or other advanced confectionery techniques for unique, eye-catching decorations on your cupcakes.

Alcohol Infusion: Consider infusing your cupcakes with a syringe of fine spirits for an adult twist. This technique is a mainstay in gourmet cupcake bakeries.

Ingredients:

Conversions and Servings: Cups (12 Cupcakes) Cups (24 Cupcakes) Cups (36 Cupcakes) Cups (48 Cupcakes) Cups (60 Cupcakes) Imperial (12 Cupcakes) Imperial (24 Cupcakes) Imperial (36 Cupcakes) Imperial (48 Cupcakes) Imperial (60 Cupcakes) Metric (12 Cupcakes) Metric (24 Cupcakes) Metric (36 Cupcakes) Metric (48 Cupcakes) Metric (60 Cupcakes)

Directions:

01 - Preheat the oven to 190C / 375.

02 - While your oven is preheating, get 36 muffin cups and place paper liners in each one. These liners prevent the Cupcakes from sticking to the cups and also make it easier to remove and eat them once they're baked.


For the Cupcakes:

03 - Now, let's start with the cupcake Batter. In a large bowl, combine the Flour, Sugar, Cocoa, Baking Soda, and Salt. Stir them together until they are well mixed.

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04 - After you've mixed the dry ingredients, create a small depression or 'well' in the middle of the mixture.

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05 - Into this well, pour in the Eggs, Milk, Water, Oil, and Vanilla. Now, mix everything together until it's well combined. This mixture is your Cupcake Batter.

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06 - Using a spoon or a small cup, fill each muffin cup halfway with the Batter. Be careful not to overfill, as the Batter will rise during baking.

07 - Place the muffin cups in your preheated oven. You'll need to bake them for about 15 to 20 minutes. To check if they're done, insert a toothpick into the center of one of the Cupcakes. If it comes out clean, your Cupcakes are ready. If not, they need a bit more time.

08 - Once the Cupcakes are baked, remove them from the oven. But be careful, they're hot! Let them cool down before moving to the next step.


For The Filling:

09 - While your Cupcakes are cooling, prepare the Filling. Take a large bowl and with the help of an electric mixer, beat the Butter and Shortening together until they become smooth and well combined.

10 - Next, add the Confectioners' Sugar and Salt into the bowl. Continue to mix everything together until these ingredients are well integrated.

11 - Gradually add in the Milk and Vanilla. Keep beating the mixture until it's light and fluffy. This will be your creamy Cupcake Filling.

12 - The next step is to put the Filling into a pastry bag. Choose a bag with a small tip, as this will make filling the Cupcakes easier.


Final Step:

13 - Now that the Cupcakes have cooled and your Filling is ready, it's time to fill the Cupcakes. Take your pastry bag and push the tip through the bottom (or top) of each paper liner, or you can remove the cupcakes and serve them without paper. Squeeze gently to fill each Cupcake with the creamy Filling. Enjoy!

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Notes:

Room Temperature: As with most baking recipes, the egg, milk, and butter should be at room temperature to ensure even mixing.

Well Method: When creating the 'well' in the middle of the dry ingredients, make sure it's deep enough to hold all of the wet ingredients. This method ensures the wet and dry ingredients combine evenly, providing a smoother batter.

Creamy Filling: When making the filling, ensure the butter and shortening are well combined before adding the sugar and salt. Gradually adding the milk and vanilla extract will help prevent the mixture from curdling.

Filling the Cupcakes: When filling the cupcakes, be sure to only squeeze the filling in until you start to feel a bit of resistance to avoid overfilling them.

Storage: Store any leftovers in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to a week. The cupcakes can also be frozen for longer storage.

Alternative Ingredients: If you're looking to make this recipe dairy-free, you can substitute the milk with a non-dairy milk such as almond or soy, and use a dairy-free butter substitute. Keep in mind that this could slightly change the flavor and texture of the cupcakes.

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Written by: Uncut Recipes

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