Cream Filling Cupcakes

These cream in the center of cupcakes make for a fantastic surprise for anyone wanting to simply treat with a big taste. I am always trying to “up one” from my last fabulous dessert, and this was my latest experiment. Here I used a Dollar brand (Dollar Store) German chocolate cake mix, and kicked it up a notch by adding 1/4 cup white vinegar and 1 cup sour cream to the recipe, and no matter what the recipe calls for only use 1/8 of a cup of canola oil (not a vegetable – if you’re trying to watch your heart health). Bake cupcakes as directed.

Once cooled (do not remove from papers), using a tool like an apple corer, you can gently remove some of the centers of the cupcake.
Now for the filling. YUMMMY. Providing you have a whipped filling already made/purchased, fill the centers by gently spooning the filling into the holes. (if you do not have a good filling, I have a great recipe I am sharing below). Other fabulous fillings can be used, such as pie fillings, cheesecake, whipped cream, or even jelly if you in a pinch, get creative, and have fun with it.

Next, you want to take your frosting (I have a sweet Cream cheese frosting here) put it into a piping bag and use a round hole tip, larger the better, and swirl your frosting onto the top as shown here, I then sprinkled some candies on top. The options are only limited to your imagination.

Or you can simply place any frosting of your choice on top with a spoon or knife. How professional or NOT professional you get is up to you.
Traditional German chocolate cake has a caramel/coconut/nutty frosting as shown in this second photo. Also, one of my favorites.


  • 3/4 cup heavy whipping cream
  • 1/4 cup milk
  • 1/4 cup confectioners sugar
  • 1 egg white, beaten stiffly
  • 1/2 tsp vanilla extra (real no imitation)


Mix the cream with milk and beat until stiff peaks form. Fold in sugar and beat in egg and vanilla. Mix gently until all sugar is mixed in. Ready to use

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July 1, 2021