Cream Filled Cupcakes Recipe

Cream Filled Cupcakes Recipe

My hubby’s grandparents celebrated their 80th birthday last weekend, so my mother-in-law and her sisters decided to throw them a huge party to celebrate. My mother-in-law, Julie, never does anything small. She is the ultimate party planner and everything she does is incredible, so I had to share her recipe for these delicious cream-filled cupcakes.

Cream-Filled Cupcakes by Julie Ulrich (printable recipe)

1 box cake mix (any kind will do, for these we used Lime and Strawberry)
1 cup hot water
4 eggs
1/3 cup of oil
Mix cake mix, hot water, eggs, and oil together. Bake at 350 for 12-15 minutes or until a toothpick inserted in the center comes out clean. This recipe makes about 24 cupcakes, but as you can see, we doubled it since we were serving a large group. 

Filling:

1/3 cup of flour
1/3 cup of sugar
1 cup of milk
Add flour, sugar, and milk to a saucepan, cook over medium-high heat until the mixture thickens. Stir constantly to avoid scorching.

After the mixture COMPLETELY cools down add…

1/2 cup of margarine
1/2 cup of shortening
3/4 cup of sugar
1 teaspoon vanilla
dash of salt
Beat until the mixture is fluffy and thick, for about 5 minutes.

Fill a piping bag with the cream mixture and use a #4 or a #5 tip (a long skinny tip) to pipe the mixture into the cupcakes.

Make sure that you don’t over-fill the cupcakes or they will break.

When you are done filling the cupcakes with cream, you can use the leftover cream to make your icing! Just add powdered sugar until it thickens, or sweetens, up to your liking. For the lime cupcake frosting, Julie added 1/4 cup of lime juice concentrate.

Frost your cupcakes and enjoy!
P.S. It’s fun watching people eat these when they don’t know that they have cream in the middle. They are always pleasantly surprised and their expressions are priceless!