How Do I Go About Filling A Cupcake?

Baking By emiyeric Updated 9 Jun 2010 , 12:17pm by sexy_baker

emiyeric Posted 31 May 2010 , 8:58pm
post #1 of 14

I have very limited experience with cupcakes, and made a batch for my little girl's teachers, but would love to know how to insert a squirt of filling in the middle of it in addition to the icing on the top. I'm not sure if that's something I should have done as soon as the cupcakes came out of the oven, or if it's something that can happen later ... any gyudance would be greatly appreciated!

13 replies
kelleym Posted 31 May 2010 , 9:15pm
post #2 of 14

Do it after they've cooled - just fill a pastry/piping bag with your filling. Use a large star tip, and jam the tip down into the cupcake from the top. Give it a little squeeze until you feel the cupcake expand just a little bit - you don't need much! Then frost as usual. icon_smile.gif

pat-a-cakes Posted 31 May 2010 , 9:16pm
post #3 of 14

I always wait until until they are cool and just use a round tip that I would use for piping beads. I just insert it into the cupcake and give a little squeeze. When you ice the top of the cupcakes it will all be covered up quite nicely. They do make a special tip for filling cupcakes but I just use the round tip rather than buying another since I don't do a lot of cupcakes.

KoryAK Posted 31 May 2010 , 10:02pm
post #4 of 14

I like to jab it with a knife, then fill like the PPs said. Very simple.

Julie53 Posted 31 May 2010 , 10:26pm
post #5 of 14

I wait for them to cool, then I use my apple corer(no need to buy a special tip), and put the corer in the center of the cupcake. Pull out the corer and it will remove a small portion of the cupcake. This allows you to put in more filling and it doesn't burst/push out out the sides of the cupcake. Then if you are doing a large enough amount- you can use the cupcake leftovers for cake balls... no waste! icon_wink.gif

tesso Posted 31 May 2010 , 10:43pm
post #6 of 14
Quote:
Originally Posted by Julie53

I wait for them to cool, then I use my apple corer(no need to buy a special tip), and put the corer in the center of the cupcake. Pull out the corer and it will remove a small portion of the cupcake. This allows you to put in more filling and it doesn't burst/push out out the sides of the cupcake. Then if you are doing a large enough amount- you can use the cupcake leftovers for cake balls... no waste! icon_wink.gif




that is brillliant !!

jjaj Posted 31 May 2010 , 10:53pm
post #7 of 14

I do it just like Julie53's method, except i use a bubble tea straw. it works exactly the same way.

mbark Posted 31 May 2010 , 10:59pm
post #8 of 14

I followed instructions by chockylit's website, cutting a cone shape out of the cupcake once cooled, cutting off the cake in the cone leaving the top, fill w/your filling (I usually use a pastry bag w/round tip for this part), then replace the top of the cupcake. The icing on top will hide the cut. Hope that makes sense. You can look on her website for some photos & probably better instructions.

fondantfrenzy Posted 31 May 2010 , 11:21pm
post #9 of 14
Quote:
Originally Posted by jjaj

I do it just like Julie53's method, except i use a bubble tea straw. it works exactly the same way.




I do it that way too, however, I made it both ways for the same person before and they said that they prefered how the filling was when I jammed a tip into the middle and filled it. He said that it was great how the filling came all oozing out. When I used the corer, he said, there was not that much filling in it.....the corer way less messier!!!

CakeandDazzle Posted 31 May 2010 , 11:21pm
post #10 of 14

bubble tea straws! what an idea! i use them all the time and would have saved money on my apple corer!!

i use an apple corer and love the results!

emiyeric Posted 1 Jun 2010 , 1:34pm
post #11 of 14

Thanks guys! That's perfect - so many great tips!

emrldsky Posted 8 Jun 2010 , 2:59pm
post #12 of 14

I have an injector tip that came with a set and I use that in 3 or 4 spots in the cuppy if it's a non-icing filling.

I haven't filled with an icing but if I did, I would actually try to the apple corer method for that, since it's thicker.

Funny story...the first time I thought about filling a cupcake, I was using red raspberry sleeve filling. So I decided to try injecting it into more than one spot...and realized I could do one, I could do three, but doing two made it look like a vampire bite. icon_biggrin.gif I laughed at myself and just made a note not to leave it at two.

JohnnyCakes1966 Posted 8 Jun 2010 , 3:18pm
post #13 of 14

I DON'T recommend using the Wilton tip made for filling cupcakes (I can't remember the name now, but it looks like a long, thin tube) especially if your filling has chunks of fruit in it. Even the smallest chunk will clog the tip and you'll end up cursing everything in sight!

I have a spoon with a round end, and I use that to poke a hole in the cupcake, then fill with a tip with a fairly large opening (#12 or I've even used 1M if I'm going to frost and fill the cupcake with the same stuff).

sexy_baker Posted 9 Jun 2010 , 12:17pm
post #14 of 14

I usually use an apple corer for this although I've tried the tea straw once or twice. It's amazing how a simple thing like a bubble tea straw can give the same effect as well.

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