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Creamy Center Cupcakes

 Creamy Center Cupcakes
"This recipe came from my mother, who made the cake from scratch when I was growing up," writes Caroline Anderson of Waupaca, Wisconsin. "Sometimes she'd replace the smooth filling with homemade whipped cream, which was readily available on the farm."
24 ServingsPrep: 45 min. + cooling


  • 1 package devil's food cake mix (regular size)
  • 3/4 cup shortening
  • 2/3 cup confectioners' sugar
  • 1 cup marshmallow creme
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cans (16 ounces each) chocolate frosting


  • Prepare and bake cake according to package directions for cupcakes,
  • using paper-lined muffin cups. Cool for 10 minutes before removing
  • from pans to wire racks to cool completely.
  • Meanwhile in a large bowl, cream shortening and sugar until light and
  • fluffy. Beat in marshmallow creme and vanilla.
  • Cut a small hole in the corner of a pastry or plastic bag; insert a
  • very small tip. Fill with cream filling. Push the tip through the
  • bottom of paper liner to fill each cupcake. Frost with chocolate
  • frosting. Yield: 2 dozen.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.