Thinking of something simple and scrumptious to eat? If asked, a large percentage of the population would be dreaming of cupcakes, the most popular indulgence to satisfy their sweet tooth. With recent food trends, the almighty cupcake has maintained its popularity among children and adults alike!

The idea of frosty cream filled cupcakes in different designs and patterns can make us utter just one word, “YUMMY”. Be it an office party, a school bake sale, a get-together with friends or the dessert selection from at a restaurant, cupcakes are always a favorite.

Many people wonder how to make cream filled cupcakes. No need to worry. Here is a simple recipe to prepare cream filled cupcakes. Moreover, home-made cupcakes have another advantage. You can prepare and design your cupcakes the way you like, letting your creative juices flow. When making cupcakes in your own kitchen, there is no end to what you can create!

First, make cupcakes without the cream filling. Chocolate and vanilla cupcakes are the most popular-see the variation to the recipe below. To prepare around 30 cupcakes, you need three cups of all-purpose flour and two cups of granulated white sugar. Along with this 1 cup of vegetable oil, one and a half cup milk and two eggs. Eggs can be avoided for preparing eggless cupcakes. Next, 2 teaspoons of baking soda and a pinch of salt are needed to make the cupcake fluffy.

Variation: Depending to your choice-use 1/3 cup of unsweetened cocoa powder for chocolate cupcakes or 1 teaspoon vanilla extract for vanilla cupcakes.

Preheat the oven to 375° and put the cupcake liners in the baking tin. Mix the dry ingredients together in a large bowl. In a separate bowl, mix the wet ingredients together. Make a well in the dry ingredient bowl and add the wet ingredients. Mix together without over mixing. Note: Over mixing will cause your cupcakes to be tough. Fill the cupcake liners 2/3 full with the batter. Bake in a preheated oven for 15-20 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow the cakes to cool before filling and frosting.

Now for the cream filling: Cream can be of various flavors, but mostly vanilla and chocolate are preferred. For a simple vanilla filling, beat 1/4 cup of butter and same quantity of shortening in a bowl until it’s smooth. Blend in 2 cups powdered sugar, 1 teaspoon vanilla extract and 3 tablespoon milk. Beat until the mixing becomes fluffy. Now fill the cupcakes with this filling using a pastry bag with small tip.

For a chocolate glaze filled cupcake, combine 1 ounce unsweetened chocolate bar, 1 tablespoon butter and 1/4 cup of water in a bowl and simmer it in a double boiler. Do not put chocolate directly over the flame. Blend the mixture well and add 2 cups of powdered sugar. If needed, add few drops of hot water or more powdered sugar for the proper consistency. Now, take a pastry bag to fill up the cupcake and refrigerate. Frosty chocolate cream filled cupcake is ready.

So, now that you know how to make cupcakes with cream filling, you can experiment with designing and embellishing them. As various shaped cupcake tins become available in the market, the shapes of cupcakes get trendier and trendier and the almighty cupcake becomes an even more desirable treat! Making cupcakes is becoming a favorite passtime of cooks everywhere!