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How To: Make Stuffed Cupcakes

If you are a cupcake person, learning to stuff them is just an essential skill. Really, ESSENTIAL. Slight exaggerations aside, stuffing cupcakes brings them to the next level, adding another flavor, another texture and another dimension.

I’m going to highlight three common cupcake stuffin' techniques today, each one  has advantages and it will largely depend on what you are stuffing with to decide which one to go with.

The first method is to stuff pre-cooking. This only works with a filling that can be baked. I use this a lot to stuff cupcakes with cheesecake. Yep, cheesecake stuffed cupcakes.

First, you will need your two components, the cupcake batter and the filling batter (like cheesecake, or cookie dough). These can be the same flavor of different flavors. For my Key LIme Pie cupcakes, I used a white cake batter and a key lime cheesecake batter.

First, fill your cupcakes only half way full

Using a spoon, make a well in the middle but pushing the batter up onto the sides of the cupcake papers.

Fill the well with about 1 tbs of the cream cheese mixture.

Bake until the cupcake batter is done, the cheesecake filling will cook at about the same rate. You want to make sure not to over cook your cupcake batter. 

The second method is to bake the cupcakes and fill them later. Once your cupcakes have baked and cooled, you can create a hole in the middle in two ways.

The first way is to use a paring knife to remove a cone shaped section of the middle of the cupcake.

Don’t remove the bottom of the cupcake.

The second method of stuffing pre-cooked cupcakes if to smash a hole in the middle with the handle of a wooden spoon.

This does create a denseness at the bottom of the cupcake, but that can work to your advantage if you are using a particularly moist filling, like jam.

Use a piping bag to fill the hole that you have created in your cupcake. If you don’t have a piping bag, you should get one, but in the mean time use a Ziplock bag with a bit of the bottom corner cut off.

Then, just frost as usual. I used chocolate ganache to frost these, but this also makes for a great filling.


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Tina@flourtrader September 26, 2011 um 11:57 am

Great tutorial here. The best thing about this blogger community is that no matter how advanced or how new you are to cooking or baking you can learn something new everyday. Thanks for sharing!


Jaxie September 26, 2011 um 2:23 pm

Thanks Tina, We really are never done learning!


Brooke September 26, 2011 um 2:02 pm

I *soooo* did not need to know how to do this! =) Those cheesecake cupcakes look fantastic!


Jaxie September 26, 2011 um 2:22 pm

Thank Brooke! The cheesecake cupcakes are my fav ever.


Stephanie @ Eat. Drink. Love. September 26, 2011 um 3:47 pm

Thanks for these great tips!


Kelly September 26, 2011 um 5:24 pm

Thanks so much for sharing those techniques, these look so delicious! 🙂


Jenni September 26, 2011 um 8:42 pm

I just learned how to do this earlier this year from our pastry chef at work…prior to that I just put the filling in before baking regardless of what it was (and it would normally sink to the bottom). Sometimes I just poke the hole in with my pinky finger 🙂

This is a great visual demonstration. Thanks!


Jaxie September 27, 2011 um 8:44 am

Thanks Jenni! Learning for a pastry chef sounds like fun, but online tutorials are a close second, right?? =)


chinmayie @ love food eat September 27, 2011 um 5:55 am

Great tutorial! Stuffed cupcakes can be a great treat 🙂


Style vBulletin March 27, 2012 um 11:21 am

I was looking for these, thanks! I think all of the tips on this site are so great. Bookmarked, i’ll check back later!


Krissie August 21, 2012 um 2:30 pm

Im curious how to bake with snickers or something in the middle. I’ve tried putting them in the middle of batter but they sink to the bottom and end up ruining them. Do u put candy bars on top of the batter or do u put it in once it is done?!? Then it won’t melt and isn’t all gooey and delicious?!? HELP


Jackie August 21, 2012 um 3:51 pm

I would either try to put them in the very center, on the top of the batter and hope they sink a bit, or wait until half way through the cooking process and try to push a chunk into the soft, half cooked cupcake and see if that works. Good luck!


Ken November 11, 2012 um 7:45 pm

you’re awesome


Guest Post: New Items for the Kitchen | Bipolar2Happiness January 18, 2013 um 8:29 pm

[…] the last few months, including declaring bankruptcy. This has put everybody’s enjoyment of those cream filled snacks in jeopardy—unless you have a cupcake plunger. The cupcake plunger makes it super easy to make […]


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