Recipe courtesy of Paula Deen
Stuffed Cupcakes
Total:
1 hr 20 min
Active:
50 min
Yield:
24 cupcakes
Level:
Easy
Total:
1 hr 20 min
Active:
50 min
Yield:
24 cupcakes
Level:
Easy

Ingredients

Cupcake:
Vanilla Cream Filling:
Peanut Butter Frosting:

Directions

Cupcake:

Preheat oven to 350 degrees F.

Line 2 standard 12-cup muffin/cupcake pans with papers.

Using an electric mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition. Add the flour and milk, alternately, into the creamed mixture, beginning and ending with the flour. Add the vanilla and continue to beat until well mixed. Divide the batter equally among the papers, filling them about 34 of the way up. Level the batter by dropping muffin pan on counter top to release the air bubbles.

Bake for about 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool in pan for 5 to 10 minutes and then remove the cupcakes to a wire rack to cool completely.

Vanilla Cream Filling:

With an electric mixer, cream shortening and butter together. Add confectioners' sugar and granulated sugar and beat until light and fluffy. Beat in vanilla extract. Gradually beat in corn syrup. Continue beating until the mixture has thickened to a mayonnaise-like consistency, about 3 minutes.

When the cupcakes have cooled completely, fill a pastry bag, fitted with a medium-small plain, round tip with the vanilla filling. With a sharp, paring knife, cut a cross down into the center of each cupcake from the top, about 1-inch deep. Insert the tip of the pastry bag into the cross and gently squeeze about 1 1/2 teaspoons of the vanilla filling into the center of each cupcake. Wipe away any vanilla filling that oozes out when you remove the tip from the cupcake.

Peanut Butter Frosting:

Cream the butter, peanut butter, granulated sugar and salt together with an electric mixer until light and fluffy. Beat in the vanilla extract and heavy cream. Gradually beat in the confectioners' sugar.

Frost the vanilla filled cupcakes with a butter knife or from a large star tipped pastry bag.

IDEAS YOU'LL LOVE

Coconut Cupcakes

Recipe courtesy of Ina Garten

Chocolate Ganache Cupcakes

Recipe courtesy of Ina Garten

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Stuffed Pork Tenderloin

Recipe courtesy of Edison Mays Jr.

Grilled and Stuffed Portobello Mushrooms with Gorgonzola

Recipe courtesy of Giada De Laurentiis

Red Velvet Cupcakes

Recipe courtesy of Terri Wahl

Mini Carrot Cupcakes

Recipe courtesy of Food Network Kitchen

Chocolate Chip Cannoli Cupcake

Recipe courtesy of Brenda DePonte|Carol Vollono

Sausage-Stuffed Mushrooms

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking