Cream Filling for Cupcakes

This recipe is not specifically for cupcakes, but it is REALLY good in cupcakes.

I found a recipe on the most excellent blog Nosh With Me for Oatmeal Cream Pies.  I loved those plastic wrapped cookie sandwiches when I was a child so I knew I had to try them.  The pies were good, but it was the filling that grabbed my attention.  I wondered, how it would work if piped into the center of a cupcake?  So, I tried it out.

Chocolate Cupcake - Surprise Inside!

If you like those cream filled cakes you can get at the grocery store then your head will explode for these.  Use whatever chocolate cupcake recipe you like best.  I made one batch with a recipe from the Joy of Cooking, then a second batch with a recipe from the Hersehy’s cookbook.  I frosted them both with a simple one-bowl buttercream. To fill the cupcakes I used a wide star tip (size 21 is best) attached to a coupler on a piping bag.  I just pushed the tip into the top of the cupcakes and pressed about a tablespoon of filling inside.   If you do not have a piping bag you can just cut out a little bit of the cake from the top, make a hole, fill the hole with filling, then top with the cake you cut out. Try them,  you will not regret it.


Cream Filling for Cupcakes
Prep time: 
Total time: 
Serves: 12
  • 2 teaspoons very hot water
  • ¼ teaspoon salt
  • 1 - 7 ounce jar marshmallow cream
  • ½ cup shortening
  • ⅓ cup powdered sugar
  • ½ teaspoon vanilla
  1. In the work bowl of a stand mixer add the water and salt. Stir to dissolve the salt in the hot water and allow to cool.
  2. Add the marshmallow cream, shortening, powdered sugar, and vanilla to the salt water mixture and whip on medium speed until the mixture becomes fluffy fluffy.

© 2009, Evil Shenanigans. All rights reserved.

Author: Kelly

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  • Yay, glad it worked so well!

  • Kelly

    It did, and thank you so much for posting it!!

  • Thanks for the recipe! Your filling is going to be dreamy in a cupcake!!!

  • I’ve recently seen one of those jars of marshmallow spread here in Australia. I was wondering what you do with it. This looks like a good answer to my question 🙂

  • Tastes just like Hostess used to make 🙂

  • Purely beautiful and evil indeed! YUM!!!

  • I’ve recently realized that I’m in love with the filled cupcake. Thanks for the recipe!!


  • Heels Bells, this is too good to be true!! Love it. LOVE IT!

  • Lovely pics!
    I think I need to make cupcakes more often…

  • :p OH THOSE LOOK SO GOOOOOOD!!!!!!!!!!!!

  • I love these! I posted a link to your site on my edible crafts column (part of craft gossip) at ediblecrafts.craftgossip.com. thanks for sharing! meaghan

  • Kelly

    Thank you Meaghan! I appreciate that!

  • I found both recipes and forgot to bookmark them. I so appreciate your honest reviews. I have been searching for a home made version of Hostess Cupcakes. I found it!


  • we’re having a cupcake decorating competition in two weeks at my place (i have about 8 friends with birthdays this month, a big party is the only way to go, and why not cupcake themed?). i am so making cream filled cupcakes!! no one will suspect it!! brilliant. thank you for sharing your recipe!

  • Kelly

    Katy … Please let me know how you do!! I hope you win! And, for frosting may I recommend the Dark Chocolate Buttercream on the Chocolate Chip Cupcakes entry? It is to die for!

  • Kelly, I will let you know how they come out. there’ll probably be pictures too ^_^

    now this may seem like a silly question, but better safe than sorry, they say: do you fill the cupcakes while still warm or after they’ve cooled down completely?

    and again, thank you for sharing!

    p.s. thanks for visiting my blog ^_^ maybe i’ll write you a poem.

  • Kelly

    A poem? For me? 😀

    There are no silly questions. Let them cool completly before you fill them. If you fill them warm then the filling will melt and into the cake making it icky and wet. Not yummy and no fun cream center. Cool is the way to go!

  • Wow! These look incredible. I want to reach my finger through the screen and steal a taste. Yum!

  • well good that marshmallow cream just so Moorish. yum …:D

  • Wow..i was looking for a cream with marshmallows thanx a lot…will try it soon

  • the cream filling tasted amazing!! i was a little tentative filling the cupcakes though, and didn’t put as much of the filling in as i should have done. here’s a picture:


    can’t wait to make more cupcakes so i can fill em’ up again ^_^

    thanks kelly!!!

  • the cream filling tasted amazing!! i was a little tentative filling the cupcakes though, and didn’t put as much of the filling in as i should have done. i’ll put some pictures up on my blog tomorrow afternoon.

    can’t wait to make more cupcakes so i can fill em’ up again ^_^

    thanks kelly!!!

  • Yum! I know a cupcake that could use some of that. Excellent idea.

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  • Hey, thanks for sharing the recipe. I’ll definitely print this out to have on hand. If your cream filled photos didn’t convince me then the one including marshmallow creme surely would have!

    Great blog…..I’m gonna check out what else yummy you have hidden here!

  • Hi there, I totally have to try this. I love the picture, do you have the recipe for the frosting too? I adore cream filled cupcakes and then with the huge mound of frosting on top…

  • Jennifer!

    Awesome! How do we store the icing if we aren’t going to use it right away (if we can)?

  • Kelly

    You can keep it in the fridge. Just keep it in an air tight container and let it warm up for at least an hour before using it.

  • Wendy

    This was absolutely the best and easiest filling I have ever made or eaten,I made my own version of a piping bag out of a meat injector since I wanted to make these but the nearest store that sold them is 25 miles away…worked perfectly. DELICIOUS

  • I’m having a childhood flashback….oooh these look so good! Gotta try!

  • I tracked this recipe down after drooling over your cream-filled cupcake avatar on Twitter for several days. Can’t wait to make this.


  • Sheri

    1st time here. Just want to thank you for sharing the cream filling recipe will have to try it the next time I bake the kids cupcakes 🙂

  • Terri

    Having a baby shower on Sunday. I would like to make and decorate cupcakes on Friday. Can I store in frig after decorating or will they get mushy?


  • SuperBro

    Da BOMB !!! My family can’t get enough..

  • Peggy

    Thanks so Much…I love this recipe..Off to get my supplies at Hobby Lobby…Happy Baking..

  • I always thought the cream got piped in from the bottom, but I guess it’s neater this way.

  • Josetta

    I have used this cream and it is going over VERY well with my family and friends. I can only say to watch the amount of water. For me, 2t was too much. Now I pour in about half, whip it and pour the rest in, if necessary.

  • Lix

    Can the shortening be replaced with butter for the same result?

  • Lix – Sadly no, the butter is too soft at room temp to have the right texture.

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  • Vicky

    Was looking for a cream filling for ice cream cone cupcakes. This one looks perfect for my Grandaughters b-day party at school. Keep your fingers crossed for me!

  • Dena

    I made this filling for my replication of Hostess Ding Dongs (o.k. really chocolate cupcakes with this filling). It was fantastic. I just bought the Williams Sonoma Mechanical Pastry Bag and I wanted to try it out. Both the recipe and the bag worked great! I found your site when looking for this recipe and now I’m hooked! Thanks!

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  • I used your technique for my Valentines Day cupcakes!!

    Thank you!!!


    <3 Betsy

  • Shelly

    this is just what i have been looking for Avon just came out with a cup cake pan that leaves a hollow center for filling just needed to know how to make filling
    item 633-929 in campaign 9 book

  • celine

    so…dont try this with homemade marshmallow cream…it wont work

  • Lynn

    This sounds delicious – but I’m looking for a pink filling. Would like to add some raspberries to it – 1 for the flavor and 2 for the color (without artificial color) Would this work in lieu of the liquids – water and vanilla?

  • Lisette

    This recipe sounds great can’t wait to try it. Wanted to know can I add cocoa to filling for us chocalate lovers?

  • the happy baker

    I was looking for a recipe for a cream filled cupcake and stumbld upon this one!
    Yay! happiness abounds!
    Thank You

  • Cathy

    I would like to freeze my cupcakes ahead of time, then inject the filling the day I want to serve them.

    Will this work?

  • Jan

    That’s what I did, and it worked great!!

  • Dee

    I just wanted to let you know that I followed this recipie today, and everyone absolutly loved them!!! I told them all about this site, so they are all going to be visiting this as well. Great job and thank you soo much! It was delish! I can’t wait to try out more of your recipies

  • Heather

    This is great! I made some chocolate cupcakes today and this is a great filling,!

  • I’m trying this! Yay!!

  • Rachel

    I tried this filling last night and it was AMAZING!!!! I WILL be making them again, and in the future I want to experiment with adding colors, flavors, etc. 🙂 Thanks so much!!

  • Deb

    Anybody know if this filling freezes well in cupcakes?

  • Mich

    This sounds great, and also simple!! I am excited to try this out. Has anyone tried it inside of a a cake ???

  • Mrs.Thibodeaux

    I had this recipe sent to me, needless to say I am running to the store to get the marshmallow cream so I can make these.

  • Ri

    Could one use butter instead of shortening in the filling?

  • Ri – The butter gets a little too soft at room temp, but if that is not a concern feel free!

  • Ri

    Thanks for the reply!

  • L

    i tried this filling and it just tasted like shortening to me and my mom.

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  • Olivia Velasquez

    what chocolate buttercream frosting recipe did you use?

  • oktayvia

    I tried this, and it was delicious! I will definitely be using this recipe again 🙂 thank u

  • Deb

    Love this recipe and so does everyone I give them to. I use coconut & coconut extract to put in the filling and then garnish with coconut when they are frosted. YUMMMMM! Made them for Easter this year & put little jelly beans on top nested in the coconut. Got raves on them!! Thanks for a simple filling. All the ones I had tried previously were too time consuming & used gelatin which did NOT turn out good.

  • jaylene

    Im a professional decorator, and this is a really good cake filling as well. I made a chocolate cake with this filling and a chocolate butter cream. Its awesome. You could us this as a marshmallow buttercream as well. I even experimented making roses out of it and its the perfect consistency for decorating. thanks for this recipe.

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  • Lauralie

    Great recipe! I used butter flavored shortening, and added just a spoonful of Cool Whip…it tastes PHENOMENAL!

  • Supriya

    this looks really yummy. How do i make marshmallow cream, i dont get ready ones here.

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  • Tiffani

    Sorry this is such a late comment…
    I will definitely try this filling recipe soon, as I have been wanting experiment with filled cupcakes for a while.

    Just a question… Do you happen to remember what recipe you used for the frosting on the cupcakes in the picture? I’ve been on the search for an amazing chocolate frosting, and the pictures make this look absolutely perfect.

    Thanks so much for sharing!

  • I just tried the filling. It was very good and easy to make. I simply cut out the center of the cupcakes, filled with the filling and plugged back the top with a piece I had cut out. My daughters are loving it and will definitely be a keeper of a receipe.

  • MamaGoose

    I love this recipe..although not a fan of shortening, I opted for cream cheese..about 4oz….Fabulous….I baked my triple chocolate cupcakes, filled them with this yummy and topped them with my cocoa cream cheese buttercream!! End result, a new cupcake flavor I call…Cup O’ Cocoa!!! I can’t keep them in stock!!! Thanks so much for sharing!!!

  • Lisa

    I made this last week and I didn’t like the flavor. It tasted like shortening. I think unsalted butter would work better. Maybe less butter and more marshmallow cream amd a little more vanilla.

  • Sharon

    For everyone asking about the chocolate buttercream frosting, I went to the Hersheys website as it was noted earlier in the recipe, and there is a recipe for “one bowl buttercream”. I tried it and it was fabulous!! Tastes like a french silk frosting. Will use this one over and over.

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  • comidaNYC

    I decided to use this as filling for a cake. The cream filling tasted delicious but was so runny it kept oozing out between the cakes, and I am having trouble frosting it now. 🙁
    I think I overbeat it. I kept waiting for it to get fluffy, but it seemed to get more watery. I used butter. Maybe that was the problem?
    I broke the cardinal rule of trying a new recipe right before an event. Now I’m up late the night before my daughter’s birthday and I have to get this done before morning. Gotta figure out what to do now.
    Any help for future reference?

  • I woud suggest you make a simple buttercream to fill the cakes. This filling is far too light to use to fill cakes. Also, the butter is the reason for the filling being watery. You really need shortening as it has the right body. Good luck!

  • Lisa

    This is the exact same recipe for the twinkie filling i use a large puppy feeding syringe(bought for the this purpose only not to feed a puppy) insert through top then frost

  • Lisa

    Use shortening

  • Casi

    Can I use actual marshmallows instead of the mallow cream jar?

  • Casi, The marshmallow fluff is softer that regular marshmallows which gives it the right texture. I would not recommend regular marshmallows for this recipe.

  • Beth

    This was just awful! It tasted just like shortening. I made a large batch of fresh banana cupcakes for a funeral and now I am stuck with cupcakes with holes in the center (I used an apple corer) I DID NOT want to fill them with buttercream frosting. I am so disgusted.

  • rosa

    amassing love it

  • These cupcakes look sinfully delicious!

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  • brenda

    just made it.
    the other reviewers were right when they said it tasted like shortening.
    I am going to add some mint extract or some other extract to overpower it.

  • brenda

    didn’t help out. Put it in the trash; maybe some people are using butter flavored shortening which may improve their results?

  • Betty

    Just made this and it really is horrible. Down the garbage disposal it goes. This recipe needs to be reviewed and revised/updated. The marshmellow fluff and creme cheese with some powder sugar and vanilla is wonderful and I use it as a fruit dip.. should have went with that as a filling. Oh well…live and learn and will be more trusting of reviews on recipes.

  • Betty – I am very sorry you did not enjoy this recipe. I have made it a number of times and have always enjoyed it. I suppose it was not to your taste. Plenty of mixed reviews here, I know, but that just shows the diversity of people and what they like! This is very much like a commercial cream filling – it is not gourmet and it is not fancy. Thanks for stopping by!

  • List of ingredients says shortening but written instructions don’t say to mix in. Is it suppose to have shortening or not?

  • Kathleen

    I’m going to try this recipe for my first attempt at filling cupcakes & I have just one question. Would it be ok to add raspberry extract to it? Or would that ruin it?

  • Kris

    I love this recipe i made chocolate cappuccino cupcakes and added instant cappuccino powder to the powder sugar to this recipe and delicious .. thank you for the inspiration

  • Christopher

    It sounds like a great recipe. With the mixed reviews, I will taste test it first. If it does need adjusting before I fill the cupcakes this would be the best time. Thanks for sharing.

  • Tracie

    This recipe really is awful! I used butter flavored shortening and it was so blah. It did just taste like crisco! Intrude to salvage with heavy whipping cream and sugar but still…yuck!

    I never bother to post but I figured since this had mixed reviews is try, trust the bad reviews unfortunately!

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  • Kristen

    I just made this for a cake class that I’m taking and all it tastes like is shortening (GROSS). I may use it just because I’m running short on time but I won’t be making it again. Hoping I can salvage it with a little cream cheese or something, I hate to throw it away.

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  • Joline Boudreau Cosman

    any extract, and any food color !

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