Filled cupcakes have become popular, but stuffed or overly-filled cupcakes are even better with more of the rich and gooey center! Here’s how to make cupcakes filled with pecan pie filling.
Scoop out the center of each cupcake with a melon baller.
Spoon the filling into the center of the cupcakes.
Really stuff the filling into the cupcakes so there is some on top.
To make the work less messy, you can use a disposable piping bag to press the filling into each cupcake. (But then you’ll have less to lick off of your fingers…so you decide!)
Pipe the frosting over the cupcakes and the filling.
If you are over-stuffing the cupcakes, why not pipe on lots of frosting, too?!
Ingredients
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Cupcakes
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1box Betty Crocker™ Super Moist™ Yellow Cake Mix
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Water, vegetable oil and eggs called for on cake mix box
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Stuffing
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1/4cup granulated sugar
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1/4cup packed brown sugar
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2tablespoons cornstarch
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3/4cup corn syrup
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1/4cup butter, melted
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1/2teaspoon salt
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2eggs, slightly beaten
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1cup chopped pecans, toasted
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1teaspoon vanilla
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Whipped Cream Frosting
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1tablespoon unflavored gelatin (from 2 envelopes)
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1/4cup cold water
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3cups whipping cream
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2/3cup powdered sugar
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1 1/2teaspoons vanilla
Directions
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1Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs called for on box. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
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2Meanwhile, in 2-quart saucepan, stir together granulated sugar, brown sugar and cornstarch. Stir in corn syrup, melted butter, salt and eggs. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat; stir in pecans and 1 teaspoon vanilla. Cool 10 minutes. Refrigerate 1 hour or until thickened.
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3While stuffing is cooling, in 1-quart saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat gelatin mixture over low heat about 2 minutes, stirring constantly, until dissolved. Cool to room temperature, stirring frequently, about 15 minutes.
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4In chilled medium bowl, beat whipping cream with electric mixer on low speed while slowly adding gelatin. Increase speed to medium; beat until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Refrigerate frosting until ready to top cupcakes.
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5With melon baller, scoop out center of each cupcake, scooping almost to bottom of cupcake; discard removed cake pieces. Spoon or pipe 1 tablespoon stuffing into cavity of each cupcake.
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6If needed, cut off 1/4-inch corner from paper or plastic decorating bag. Fit 1/2-inch star decorating tip into bag. Spoon frosting into bag; pipe frosting in circular motion onto each cupcake. Store in refrigerator.
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