These filled cupcake recipes will show you just how interesting and delicious cupcakes can be, when paired with the right flavor combinations.
Raspberry Basil Filled Cupcakes
Ingredients:
For the cupcake:
- 251 gm flour
- 202 gm sugar
- 103 gm butter
- 4 eggs
- 1 tsp baking powder
- A pinch of salt
- 121 ml milk
- 2 tsp vanilla extract
For the raspberry filling:
- 123 gm raspberries
- 24 gm basil leaves
- 101 gm sugar
- 3 tbsp cornstarch
- 64 ml milk
Method:
- First, you have to preheat your oven to 180°C, and line a muffin tin with parchment paper.
- Next you have to whisk together flour, sugar, baking powder, and salt.
- After that, you have to whisk butter until creamy, and add the eggs one by one.
- Then, you can gradually add the dry ingredients to the butter mixture, and then gradually add milk to the mixture while stirring continuously.
- Next, you have to stir in the vanilla extract.
- Then, you have to pour the batter into the cupcake tins.
- Next, you have to bake them for 18-20 minutes.
- After that, you can allow the cupcakes to cool completely in the pan.
- For the raspberry basil filling, you have to puree raspberries and basil leaves in a food processor.
- After that, you can combine sugar, cornstarch, and milk and cook over medium heat, stirring constantly, until the mixture thickens.
- Next, you can stir the raspberry basil puree into the sugar mixture.
- After that, you have to remove a small chunk from the center of the cooled cupcakes.
- Then, you can fill the hole with some raspberry basil.
- Finally, you have to top it with the removed cake piece or a dollop of whipped cream, and serve.
Ingredients:
For the cupcake:
- 251 gm flour
- 202 gm sugar
- 103 gm butter
- 4 eggs
- 1 tsp baking powder
- A pinch of salt
- 121 ml milk
- 2 tsp vanilla extract
For the pineapple filling
- 123 gm pineapple
- 24 gm cilantro
- 101 gm sugar
- 2 tsp cinnamon
- 1 tsp cayenne pepper
- 3 tbsp cornstarch
- 64 ml milk
Method:
- First, you have to preheat your oven to 180°C.
- Then, like the previous recipe, you have to whisk together flour, sugar, baking powder, and salt.
- Next you have to beat butter, add eggs one at a time, and then add the dry ingredients along with milk.
- Now you have to add in the vanilla extract.
- Next, you have to transfer the batter into the pancake trays.
- After that you have to bake for 25 minutes, and let the cupcakes cool completely.
- To make the spicy pineapple filling, you have to combine crushed pineapple, chopped cilantro, granulated sugar, cinnamon, and cayenne pepper in a blender.
- Next, you can combine sugar, cornstarch, and milk and cook over medium heat, and can stir the pineapple puree into the cornstarch mixture.
- After that you have to pipe the filling into the cupcakes and cover the holes in them with some whipped cream.
- Just before serving, you can dust with some confectioners’ sugar for a fine balance of flavors.
Ingredients:
- 250 gm flour
- 200 gm sugar
- 100 gm butter
- 2 eggs
- 2 tsp baking powder
- 1 tsp salt
- 120 ml milk
- 1 tsp vanilla extract
- 120 gm lemon juice
- 20 gm ginger
Method:
- First, you have to preheat your oven to 180°C.
- Now, you have to whisk together flour, sugar, baking powder, and salt in a bowl.
- After this, you have to beat butter, and add eggs to it.
- Then, you can gradually add the dry ingredients to the butter, and some milk, and beat just until combined.
- After that, you have to stir in vanilla extract.
- Then, you have to divide the batter among greased cupcake tins.
- Now, you have to bake them for 20-22 minutes, and allow the cupcakes to cool.
- To make a lemon ginger filling, you have to combine lemon juice, ginger, and sugar in a blender, and puree.
- Next, you can combine sugar, cornstarch, and milk and cook until the mixture thickens.
- Then, you can stir the puree into the cornstarch mixture.
- Once you have piped the filling into small holes into each of the cupcakes, you have to top with some cream, and just enjoy the treats.