Stuffed Cupcakes

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Difficulty: Easy

Ingredients Add to grocery list

1 cup butter, room temperature
2 cup sugar
4   eggs
3 cup 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


 

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Directions

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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Reader Comments:

54321

i made the green grits pie for a friend as a lighthearted gift. She eats grits each day and I have never had them before. She loved the pie and I gave her the recipe. I made the peanut butter butterfinger cheesecake as my addition to a fourth of july get together. I had made one first to try it out. It didn't last long. I just had a foot, big toe, achielles tendon graft and the tendons reattached surgery and the big toe broken and reset and 8 bone spurs taken off. I am in a wheelchair with a huge bandage and a cast. I cook in the wheelchair and can stand on one foot to stir and clean up. I can easily reach the oven which helps a lot. I was thrilled at the response for both recipes. THANKS!

By ruth stafinski on July 01, 2013

54321

i just wish this recipe had a picture so that i could see how its suposed to come

By jebria Lindsey on June 18, 2013

32121

The cupcake itself was delicious. The filling and the icing seemed "gritty" because of the sugar. I'm not sure if I did something wrong of if it was suppose to be that way. I'm definately keeping the cupcake recipe as it reminds me of my grandmother's recipe and no one remembers how she made her cakes.

By KellyJean on October 22, 2010

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