Cupcake Filling

Baking By klschaut Updated 8 Nov 2010 , 2:28pm by FullHouse

klschaut Posted 5 Nov 2010 , 8:09pm
post #1 of 11

Looking for a filling flavor to go with Pumpkin Cupcakes with buttercream frosting.

Thank you,

10 replies
Bubbl3h3ad Posted 5 Nov 2010 , 8:35pm
post #2 of 11

Mix together
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup sugar
1 egg

This makes a delicious filling for pumkin spice.
Or you could use a caramel filling??

LaurenLuLu Posted 6 Nov 2010 , 2:27am
post #3 of 11

Some ginger and cinnamon added to your buttercream recipe would be tasty for a spiced filling.

JanH Posted 6 Nov 2010 , 5:12am
post #4 of 11
Quote:
Originally Posted by Bubbl3h3ad

Mix together
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup sugar
1 egg

This makes a delicious filling for pumkin spice.
Or you could use a caramel filling??




Is this baked in the cupcake, or piped into the baked cupcake?

Bubbl3h3ad Posted 6 Nov 2010 , 6:49am
post #5 of 11

Should have been more specific, sorry! Yes, that is baked into the cupcake.

JanH Posted 6 Nov 2010 , 9:53am
post #6 of 11

Thanks Bubbl3h3ad. thumbs_up.gif

FullHouse Posted 6 Nov 2010 , 8:39pm
post #7 of 11

I just made this last weekend. It was FABULOUS!!! Use as filling & icing after cc is baked icon_smile.gif.

Pumpkin Swiss Meringue Buttercream from https://docs.google.com/View?id=dc2jd9m8_53hb4kvtf5
Adapted from Crispy Waffles Blog


For the Pumpkin Filling:

2 tbsp butter
1 cup pumpkin puree (not the pumpkin pie filling)
1/2 cup packed brown sugar
1/4 tsp cinnamon
1/8 tsp nutmeg

Combine all ingredients in a small sauce pan on medium heat. Stir constantly until the mixture beings to simmer. Cook for about 5-6 minutes until the mixture turns into a deep amber color. Chill in the fridge for 2-3 hours. It needs to be really cold, (i.e. fridge temperature) before you use it. Use immediately after taking it out of the fridge.

I chilled for about 40 min. in the freezer, then folded into 5-6 cups of SMBC.

Bubbl3h3ad Posted 8 Nov 2010 , 1:16am
post #8 of 11

That sounds REALLY yummy for a filling. One quick question - Do you put the powdered sugar in for the filling as well as the frosting?? Can't wait to try it!

FullHouse Posted 8 Nov 2010 , 1:50pm
post #9 of 11

I didn't use PS at all. I made Swiss Meringue Buttercream (see recipe section on this site) and folded the chilled pumpkin filling into that. I used it that way for both the filling and the icing on my cupcakes. SOOOOOO delicious!!!

elliespartycake Posted 8 Nov 2010 , 2:18pm
post #10 of 11

None of the frostings will work of you are planning to bake it into the cupcake. My filled cupcakes are all done after baking and before frosting. I use the long thin icing tip made for filling (Wilton) and "inject" the filling until the top of the cupcake just begins to rise. You can use a soft cream cheese filling...the one I use for my pumpkin cupcakes is: Mix together 8oz softened cream cheese, 1 Tbl (1 stick) softened butter and 1/4 cup honey. Fabulous in Pumpkin cuppies.

FullHouse Posted 8 Nov 2010 , 2:28pm
post #11 of 11

Yes, absolutely CANNOT put the SMBC filling until after baked. I use the Wilton bismark tip as well.

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