How to Fill Cupcakes | Sally's Baking

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil can reduce saturated fat while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can help with moisture.

frosting of choice

🥗Healthier: Greek yogurt

💰Cheaper: whipped cream

Greek yogurt offers a healthier topping with protein.

Cut a hole in the cupcake about an inch deep using a pairing knife.

Set the cone-shaped piece aside.

Fill the cupcake with about a teaspoon of filling using a small spoon.

Remove the pointy end of the cone-shaped piece and place it back on top of the filling.

For a thicker filling, use a piping bag with a Wilton number 12 tip to pipe the filling in.

Cut out the center of the cupcake again and set the piece aside.

Pipe in the filling and place the top back on the cupcake.

Cover the top with buttercream frosting.

For thinner fillings, use a piping bag with a Wilton 23 tip.

Insert the piping tip about half an inch deep into the cupcake and squeeze the filling in until the cupcake expands a bit.

Cover the top with frosting after filling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens