Cream-Filled Cupcakes
Cream-filled cupcakes with rich vanilla and chocolate flavors, perfect for celebrations or as a delightful treat for dessert lovers who enjoy luscious, creamy fillings and moist cake.
Ingredients
Instructions
- Cream shortening and sugar in a large mixer bowl.
- Add eggs and vanilla; blend well.
- Combine dry ingredients and add alternately with milk to the creamed mixture.
- Fill 24 paper-lined muffin cups (2 1/2 inches in diameter) 2/3 full with batter.
- Bake at 375°F for 20 to 25 minutes, or until a cake tester comes out clean.
- Cool completely.
- Prepare vanilla cream filling.
- Spoon filling into a pastry tube fitted with an open star tip.
- Insert the tip into the center of the top of each cupcake.
- Squeeze gently until the cupcake begins to peak.
- Alternatively, cut a 1 1/2-inch cone from the top of each cupcake, fill, and replace the cone.
- Swirl the filling over the top of the cupcakes.
Nutrition & Diet Analysis (per serving)
783
kcal
39% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).