Stuffed Cupcakes

Total Time:
1 hr 20 min
Prep:
50 min
Inactive:
10 min
Cook:
20 min

Yield:
24 cupcakes
Level:
Easy

Ingredients
  • Cupcake:
  • 1 cup butter, room temperature
  • 2 cups sugar
  • 4 eggs
  • 3 cups sifted self-rising flour
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • Vanilla Cream Filling:
  • 2 tablespoons vegetable shortening
  • 4 tablespoons butter, room temperature
  • 1/2 cup confectioners' sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup light corn syrup
  • Peanut Butter Frosting:
  • 1 1/2 sticks butter, room temperature
  • 1 cup peanut butter
  • 1 cup granulated sugar
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 3 cups confectioners' sugar
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.


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    11 Reviews
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    I'd give it zero stars if I could, but alas... I've never encountered a recipe as horrendous as this. Every aspect is a complete and utter failure. I've cooked and baked fairly well and consistently over the past 12 years and I may not be a celebrity chef or expert baker, but I know what I'm doing in the kitchen and nothing has ever been as stunningly horrible as this recipe. From the cupcakes that seem to lack any discernible sweetness, to the liquid yet grainy entirely sugar and completely lacking any vanilla flavor vanilla cream filling and even to the thick as concrete frosting, this recipe is simply awful. As I've never been so incensed by a recipe as to write a review such as this one, I would like to personally congratulate Paula Deen for this accomplishment. While I wish her all the best on her road to good health I would rather see this recipe deleted from this site. Do yourself a favor and stay as far away from any component of this atrocity as possible. Have a happy day!
    Like others, the filling was grainy but it did have a smooth consistency. I'm going to try to tweek it because it has potential.
    this is the best cupcakes i have ever tasted
    I usually am too lazy to review recipies but I had to review this one to defend it. These are the best! I make them for every work party we have and people ask me for them over and over...
     

     
    The frosting is the best part! For people who said it was too thick...did you use softened or room temperature butter? Of course the frosting would be too hard to spread if you use cold butter straight from the fridge.
     

     
    I think that they turn out great if you actually follow the recipe and dont try to change things in it.
    we worked on these and had to adjust to get a smooth consistency. used melted chocolate instead of peanut butter, and with some help, they turned out fine
     

     
    http://www.modernleafanbean.com/
    Filling was very grainiy from the granulated sugar and had little flavor. Won't make again!
    I made this recipe exactly the way Paula did and it turned out GREAT! The cupcakes her awesome and the filling, when left to sit for an hour in a cool place (no fridge) hardened nicely. I did not make the peanut butter icing but, instead, melted some chocolate chips and dipped the cupcakes in that. I would make again in a heartbeat. Paula NEVER lets me down!
    UGH! Did Paula actually make these and they worked? The cupcakes fell apart. It was impossible the cut a little cross in the top without a ton of crumbs. The filling was runny and grainy and just poured out of the pastry bag... and the peanut butter icing- are you kidding me? I was tempted to drop it by the spoonfuls on a cookie sheet. It was so thick. It absolutely would not come out of the pastry bag. I put it back in the bowl and added about a fourth of a cup more cream. Needless to say, the whole mess ended up in the garbage. Boo. What a waste.
    This recipe left me in tears. I can usually bake, etc. But this one was a nightmare. There was WAY too much batter. The filling was grainy and wouldn't thicken. And the icing. Oh my god. It was like cookie dough. Impossible to spread on. I just gave up and spread canned icing on. If you're looking for a good cry, then this is perfect.
    I LOVE the white cake recipe..It is easy and no fuss at all.. The peanut butter frosting is a great recipe, too.. I will not make the filling and use it in anything,though..I agree with the last reviewer, it SOUNDS grainy..
    I am usually very pleased with receipes from Paula D. I needed a filling for cupcakes and decided to make this one. I found the consistency very smooth except for the grandulated sugar. My filling had a crunch to it that I was not particularly fond of. I would try this receipe again but consider simmering the sugar over a low flame, melting same to see if that would make a difference. Overall, the steps were very easy.
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