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Cupcake filling

This recipe is for 'old school' cupcake filling, similar to (but better than) Hostess. This was handed down from an elderly lady to my mother a million years ago, passed to me 15 years ago, and now, by popular demand, I'm passing it on to you. Mom made this as my birthday treat to take to school when I was a kid, and it was always hard to share them! ;) It may taste a little 'Crisco-ish' if tried with just a spoon, but once it gets in the cupcake it is magic!! ENJOY!!

Cupcake filling


  • 2/3 c. Crisco 1/2 c. sugar 1/3 c. evaporated milk 1/4 t. salt 1 t. vanilla (clear or brown) (1/4 c powdered sugar - seperate)


Beat all ingredients (except powdered sugar) with electric mixer for 10 minutes. Add powdered sugar and beat one minute longer. Make sure cupcakes are completely cooled before filling or it will melt and become separated.

Comments (11)

Made this for cupcakes to send to my husband's office. Everyone loved them. Will definitely make again. Thanks for sharing.
I it melt with warm cupcakes i guess it is not a good recipe for cupcakes to be served in warm season ..right?
I'm wondering... How many cupcakes will this fill?
Can you use butter instead of crisco? And is it 1/2 cup granulated sugar + 1/4 cup powder sugar?
Yes its the granulated plus the powder
Dolceanita...In warm weather all fillings and frostings should be protected from heat...this one sounds delicious!!! thank you for sharing
We don't have Crisco here, what else can i use?
Hi Danni73, Im in the Uk - love this site but getting my head around the terms. I have read Crisco is shortening, which I believe to be a semi solid fat, so that could be butter, lard, suet etc... so Im guessing butter would work and taste better than lard.
Crisco IS a solid fat but it's far cry from Lard. Lard is any and all animal fats Crisco being the lesser of all evils ;} though Butter is Better {sounding like a TV Commercial now} for this recipe I don't know though.
Has anyone tried adding cocoa powder to this, for a fluffy chocolate filling? I need a 'light, fluffy chocolate filling' for a birthday cake this week...
If I wanted to tint/color this, how would I go about doing it without ruining the recipe?
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