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Cream-Filled Cupcakes

"Folks who enjoy home-made chocolate cupcakes are even more impressed when they bite into these treats and find a fluffy cream filling. These are great in a lunch box or on a buffet table."
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35 m servings 230 cals
Serving size has been adjusted!
Original recipe yields 36 servings


  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a mixing bowl, combine the first five ingredients. Add eggs, milk, oil, water and vanilla. Beat until smooth, about 2 minutes. Fill paper-lined muffin cups half full. Bake at 375 degrees F for 15-20 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool completely.
  2. In a mixing bowl, combine butter, shortening, confectioners' sugar, milk, vanilla and salt; beat until fluffy, about 5 minutes. Insert a very small tip into a pastry or plastic bag; fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake.
  3. Frost tops with chocolate frosting.

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Read all reviews 46
  1. 53 Ratings

Most helpful positive review

I have made this recipe in the past when it was first published in Taste of Home and everytime I make it everyone wants to know how I get the filling inside. These are moist and the cream filli...

Most helpful critical review

very good except filling was very wet and not firm at all

Most helpful
Most positive
Least positive

I have made this recipe in the past when it was first published in Taste of Home and everytime I make it everyone wants to know how I get the filling inside. These are moist and the cream filli...

The only changes I made were to use all butter instead of shortening in the filling. I found that it worked best for me to leave the paper cups on the cupcakes while I was filling them, and the...

Made the recipe just as written and these are AWESOME! (I only had peanut oil, it worked out fine)I am not one to try recipes without a rating, but this was just what I was looking for for my bo...

The cupcakes were delicious! I stirred in one envelope of Dream Whip to the whipped filling and boy was it good! The cupcakes didn't last long. Great recipe.

These are fantastic!! My family (and friends too) love them! I make them mini size and they are the perfect bite of delicious! I use heavy cream for the cupcakes and butter and heavy cream for ...

These were so good!! I have to admit that I used store bought cake mix and frosting to make it easier, but I used the recipe for the filling. I didn't have shortening so I used all butter and it...

I just made the filling for this recipe. Some of my guests don't like shortening, so I used 1 whole stick of unsalted butter and otherwise follwed exactly. Made a beautiful fluffy mound of white...

excellent recipe, delicious filling. I made a frosting using the same filling recipe except I added 2 oz of unsweetened chocolate to it and it was wonderful.

These are amazing! I always substitute brewed coffee for the water. It doesn't make them taste like coffee, it just brings out the chocolate flavor even more. So delicious.