18 Decadent Filled Cupcake Recipes Irresistible

Venture beyond ordinary cupcakes with these 18 decadent filled creations that transform simple treats into extraordinary indulgences! From creamy centers to fruity surprises, each recipe promises a delightful burst of flavor in every bite. Perfect for celebrations or satisfying your sweet tooth, these irresistible cupcakes will have everyone asking for your baking secrets. Get ready to discover your new favorite dessert—your oven is calling!

Chocolate Ganache Filled Vanilla Cupcakes

Let’s be real—most cupcakes are just vehicles for frosting, but these little rebels hide their chocolatey treasure INSIDE. Prepare for vanilla clouds that give way to rich, decadent ganache cores, because boring cupcakes should be illegal.

Ingredients

• 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
• 1 cup granulated sugar
• ½ cup unsalted butter, softened (or margarine for dairy-free)
• 2 large eggs, room temperature
• ½ cup whole milk (or buttermilk for extra tenderness)
• 2 tsp baking powder
• 1 tsp vanilla extract
• ½ tsp salt
• 4 oz semi-sweet chocolate, chopped (or chocolate chips)
• ½ cup heavy cream
• 12 cupcake liners

Instructions

1. Preheat your oven to 350°F and line a muffin tin with 12 cupcake liners.
2. Whisk together flour, baking powder, and salt in a medium bowl until fully combined.
3. In a separate large bowl, beat softened butter and sugar with an electric mixer on medium speed for 2–3 minutes until pale and fluffy.
4. Add eggs one at a time, mixing just until each is incorporated—don’t overmix!
5. Pour in vanilla extract and blend for 10 seconds.
6. Alternate adding the dry ingredients and milk to the butter mixture in three additions, starting and ending with dry ingredients, mixing on low until just combined.
7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
8. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and tops spring back lightly when touched.
9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. While cupcakes cool, heat heavy cream in a small saucepan over medium heat until it just begins to simmer—tiny bubbles will form around the edges.
11. Pour the hot cream over the chopped chocolate in a heatproof bowl and let it sit undisturbed for 2 minutes.
12. Stir the chocolate and cream mixture gently until smooth and glossy to create the ganache.
13. Use a small paring knife or cupcake corer to cut a 1-inch deep hole in the top center of each cooled cupcake, angling slightly inward.
14. Fill each cavity with 1–2 teaspoons of ganache, stopping just below the cupcake surface.
15. Replace the cupcake tops or leave them open for a peekaboo effect.

Ready for the grand reveal? That first bite delivers a tender vanilla crumb that collapses into a river of silky chocolate ganache—pure mischief in dessert form. Serve them slightly warm to experience the ganache at its oozy best, or chill for a fudgy, truffle-like surprise.

Strawberry Jam Filled Lemon Cupcakes

Unexpectedly delightful things happen when sweet strawberries and zesty lemons decide to throw a party in your mouth. These jam-filled cupcakes are basically sunshine in edible form, guaranteed to make your taste buds do a happy dance while confusing your brain about whether it’s dessert or pure joy. Get ready to become the hero of any potluck, bake sale, or Tuesday afternoon craving session.

Ingredients

– 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
– 1 tsp baking powder (fresh for maximum lift)
– ¼ tsp baking soda
– ½ tsp salt (balances the sweetness)
– ½ cup unsalted butter, softened (room temperature is crucial)
– 1 cup granulated sugar
– 2 large eggs (bring to room temperature)
– 1 tsp vanilla extract (pure for best flavor)
– ½ cup buttermilk (or milk with 1 ½ tsp lemon juice)
– Zest of 2 lemons (about 2 tbsp, avoid the white pith)
– 3 tbsp fresh lemon juice (from about 1-2 lemons)
– ½ cup strawberry jam (thicker varieties work best)
– 8 oz cream cheese, softened (full-fat for creamier texture)
– ¼ cup unsalted butter, softened
– 2 cups powdered sugar (sifted to avoid lumps)
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, ¼ tsp baking soda, and ½ tsp salt in a medium bowl.
3. Beat ½ cup softened butter and 1 cup sugar together in a large bowl on medium-high speed for 2-3 minutes until light and fluffy.
4. Add 2 eggs one at a time, beating well after each addition until fully incorporated.
5. Mix in 1 tsp vanilla extract, zest of 2 lemons, and 3 tbsp fresh lemon juice.
6. Alternate adding the dry ingredients and ½ cup buttermilk to the butter mixture, beginning and ending with dry ingredients, mixing just until combined after each addition.
7. Fill each muffin cup ⅔ full with batter using a cookie scoop or spoon for even distribution.
8. Bake for 18-22 minutes until a toothpick inserted in the center comes out clean and tops spring back when lightly pressed.
9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Use a small paring knife or cupcake corer to remove a 1-inch deep cone from the center of each cooled cupcake.
11. Fill each cavity with approximately 2 tsp of strawberry jam, being careful not to overfill.
12. Beat 8 oz softened cream cheese and ¼ cup softened butter together until smooth and creamy.
13. Gradually add 2 cups sifted powdered sugar and 1 tsp vanilla extract, beating until fluffy and spreadable.
14. Pipe or spread the frosting onto each cupcake, covering the jam filling completely.

Seriously moist crumb meets that bright lemon zing, while the hidden strawberry jam center delivers a sweet surprise with every bite. Serve these beauties slightly chilled for the perfect frosting texture, or garnish with fresh strawberry slices and lemon zest for that Instagram-worthy finish that’ll have everyone begging for your recipe.

Salted Caramel Filled Chocolate Cupcakes

Just when you thought chocolate cupcakes couldn’t get any more decadent, these little rebels show up stuffed with liquid gold. Prepare for your taste buds to do a happy dance while your oven works its magic.

Ingredients

• 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder (Dutch-processed for richer flavor)
• 1 tsp baking soda
• ½ tsp salt
• 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
• ½ cup vegetable oil (or any neutral oil)
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• ½ cup salted caramel sauce (store-bought or homemade)
• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl until no lumps remain.
3. In a separate bowl, combine buttermilk, oil, eggs, and vanilla extract, whisking until fully incorporated.
4. Pour the wet ingredients into the dry ingredients and mix just until combined—overmixing creates tough cupcakes.
5. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
6. Bake for 18-22 minutes until a toothpick inserted into the center comes out clean.
7. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Use a apple corer or small knife to remove a 1-inch deep plug from the center of each cooled cupcake.
9. Fill each cavity with 2 teaspoons of salted caramel sauce, stopping just below the surface.
10. Heat heavy cream in a microwave-safe bowl for 60-90 seconds until steaming but not boiling.
11. Pour hot cream over chocolate chips in a heatproof bowl, letting it sit for 2 minutes before stirring until smooth.
12. Dip the top of each filled cupcake into the chocolate ganache, twisting slightly for even coverage.
13. Let ganache set at room temperature for 30-45 minutes until firm to the touch.

What emerges is pure wizardry—moist chocolate cake giving way to oozy caramel pockets, all wrapped in a crackly chocolate shell. Serve these slightly warmed to experience the caramel at its gooey best, or refrigerate for a firmer, fudgier texture that’s perfect with cold milk.

Peanut Butter Filled Dark Chocolate Cupcakes

Zesty doesn’t even begin to cover it—these peanut butter filled dark chocolate cupcakes are the ultimate indulgence that’ll make you forget all about your diet. Imagine biting into a rich, dark chocolate cupcake only to discover a creamy, dreamy peanut butter surprise waiting inside. It’s the kind of treat that turns an ordinary Tuesday into a celebration worthy of confetti cannons.

Ingredients

– 1 cup all-purpose flour (spooned and leveled for accuracy)
– 1/2 cup unsweetened cocoa powder (Dutch-processed for deeper flavor)
– 1 tsp baking soda
– 1/4 tsp salt
– 1 cup granulated sugar
– 1/2 cup vegetable oil (or any neutral oil like canola)
– 1 large egg
– 1 tsp vanilla extract
– 1/2 cup buttermilk (or milk with 1/2 tbsp vinegar stirred in)
– 1/2 cup boiling water
– 1/2 cup creamy peanut butter (natural or regular both work)
– 1/4 cup powdered sugar
– 12 dark chocolate squares (about 1 oz each, for optional garnish)

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl until no lumps remain.
3. In a separate large bowl, beat the granulated sugar and vegetable oil with an electric mixer on medium speed for 1 minute until combined.
4. Add the egg and vanilla extract to the sugar mixture, beating for another 30 seconds until smooth.
5. Alternate adding the dry ingredients and buttermilk to the wet ingredients, mixing on low speed, starting and ending with the dry ingredients.
6. Carefully pour in the boiling water and stir by hand until the batter is thin and glossy—don’t worry, this is normal!
7. Fill each muffin liner 2/3 full with batter using a cookie scoop or spoon for even portions.
8. Stir the peanut butter and powdered sugar in a small bowl until smooth and slightly thickened.
9. Drop 1 teaspoon of the peanut butter mixture into the center of each cupcake batter portion; it will sink slightly.
10. Bake for 18–20 minutes, or until a toothpick inserted near the edge (not the center) comes out clean.
11. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
12. Press a dark chocolate square into the top of each cupcake while still slightly warm for a melty garnish.

These cupcakes deliver a fudgy, moist crumb that gives way to a gooey peanut butter core—like a secret handshake for your taste buds. Try serving them slightly warmed with a cold glass of milk for that nostalgic diner-dessert vibe, or crumble one over vanilla ice cream for next-level indulgence.

Raspberry Cream Cheese Filled Red Velvet Cupcakes

Brace yourselves, buttercup—these aren’t your grandma’s red velvet cupcakes (unless your grandma is a secret pastry ninja with a raspberry cream cheese obsession). We’re talking fluffy crimson clouds stuffed with a tangy-sweet surprise that’ll make you forget every mediocre cupcake you’ve ever met. Get ready to level up your baking game with these showstoppers that are equal parts gorgeous and downright delicious.

Ingredients

– 1 ½ cups all-purpose flour (spoon and level for accuracy)
– 1 cup granulated sugar
– ½ cup unsalted butter, softened (or margarine for dairy-free)
– 2 large eggs, room temperature
– 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice as substitute)
– 2 tbsp unsweetened cocoa powder
– 1 tsp baking soda
– 1 tsp white vinegar
– 1 tsp vanilla extract
– 1 oz red food coloring (gel recommended for vibrant color)
– 8 oz cream cheese, softened
– ¼ cup powdered sugar
– ½ cup fresh raspberries (frozen work if thawed and drained)
– 12 cupcake liners

Instructions

1. Preheat your oven to 350°F and line a muffin tin with 12 cupcake liners.
2. Whisk together flour, cocoa powder, and baking soda in a medium bowl until no lumps remain.
3. In a separate large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed for 2 minutes until pale and fluffy.
4. Add eggs one at a time to the butter mixture, beating for 30 seconds after each addition until fully incorporated.
5. Mix in vanilla extract and red food coloring until the batter is uniformly crimson.
6. Alternate adding the dry ingredients and buttermilk to the wet ingredients in three additions, mixing on low speed just until combined after each.
7. Quickly stir in white vinegar—this reacts with the baking soda for extra lift.
8. Fill cupcake liners ⅔ full using a cookie scoop or spoon for even distribution.
9. Bake at 350°F for 18-22 minutes until a toothpick inserted comes out clean.
10. Cool cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely.
11. While cupcakes cool, beat softened cream cheese and powdered sugar with an electric mixer on medium speed for 1 minute until smooth.
12. Gently fold in raspberries with a spatula, being careful not to overmix.
13. Use a cupcake corer or small knife to remove a 1-inch deep cone from the center of each cooled cupcake.
14. Pipe or spoon the raspberry cream cheese filling into each cupcake cavity until slightly mounded.
15. Replace the cupcake tops or crumble them over the filling for a rustic look.

Every single bite delivers that iconic red velvet tang meeting bursts of raspberry brightness, while the cream cheese filling stays miraculously firm yet creamy. Try serving these slightly chilled for a refreshing twist, or toast the leftover cupcake tops with cinnamon sugar for baker’s snacks—because you’ve earned them.

Nutella Filled Hazelnut Cupcakes

Mmm, get ready to meet your new baking obsession—these cupcakes are basically a hug for your taste buds, with a surprise Nutella center that’ll make you do a happy dance. Moist hazelnut cupcakes cradle a gooey, chocolate-hazelnut heart, and they’re so irresistible, you might just hide them from your family (no judgment here!). Trust me, these little guys are the ultimate treat for when you need a sweet escape from reality.

Ingredients

– 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
– 1 cup granulated sugar (or sub with brown sugar for deeper flavor)
– ½ cup unsalted butter, softened (or use margarine if preferred)
– ½ cup whole milk (any milk works, but whole adds richness)
– 2 large eggs (room temperature for better mixing)
– ½ cup finely chopped hazelnuts (toasted for extra crunch)
– ¼ cup Nutella (chilled to make filling easier)
– 1 tsp baking powder (fresh for maximum rise)
– ½ tsp vanilla extract (pure for best flavor)
– ¼ tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F and line a muffin tin with 12 cupcake liners.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
3. In a separate large bowl, use an electric mixer to cream the softened butter and granulated sugar on medium speed for 2–3 minutes, until light and fluffy.
4. Add the eggs one at a time to the butter mixture, mixing well after each addition until fully incorporated.
5. Stir in the vanilla extract with a spatula until evenly distributed.
6. Alternately add the flour mixture and whole milk to the wet ingredients, mixing on low speed after each addition, starting and ending with the flour mixture.
7. Gently fold in the finely chopped hazelnuts with a spatula until just combined, being careful not to overmix.
8. Fill each cupcake liner halfway with batter using a spoon or scoop.
9. Place 1 teaspoon of chilled Nutella in the center of each cupcake batter portion.
10. Top each with more batter until the liners are about ¾ full, covering the Nutella completely.
11. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted near the edge comes out clean (avoid the center where Nutella is).
12. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Remarkably tender and nutty, these cupcakes boast a molten Nutella core that oozes with every bite. Serve them warm for a gooey, dessert-for-breakfast vibe, or top with a dusting of powdered sugar to keep it simple yet stunning.

Lemon Curd Filled Coconut Cupcakes

Unbelievably delightful and dangerously addictive, these lemon curd filled coconut cupcakes are the tropical escape your taste buds have been desperately craving. Imagine biting into fluffy coconut clouds only to discover a zesty lemon surprise that’ll make you do a happy dance right in your kitchen. Seriously, these little guys pack more personality than a reality TV star and taste infinitely better too.

Ingredients

– 1 ½ cups all-purpose flour (spoon and level for accuracy)
– 1 cup granulated sugar (or coconut sugar for deeper flavor)
– ½ cup unsalted butter, softened (room temperature is key)
– ¾ cup coconut milk (shake the can well before measuring)
– 2 large eggs (bring to room temperature for better incorporation)
– 1 cup sweetened shredded coconut (plus extra for garnish)
– 1 tsp baking powder (check expiration date for maximum rise)
– ½ tsp vanilla extract (pure vanilla recommended)
– ¼ tsp salt (balances the sweetness)
– ¾ cup prepared lemon curd (store-bought works perfectly)

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt until thoroughly combined.
3. In a separate large bowl, cream ½ cup softened butter and 1 cup sugar together using an electric mixer on medium speed for 2-3 minutes until light and fluffy.
4. Add 2 eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
5. Mix in ½ tsp vanilla extract until just combined with the wet ingredients.
6. Alternate adding the flour mixture and ¾ cup coconut milk to the butter mixture, beginning and ending with flour, mixing on low speed until just combined after each addition.
7. Gently fold in 1 cup shredded coconut using a spatula until evenly distributed throughout the batter.
8. Fill each muffin cup ⅔ full with batter using a cookie scoop or two spoons for even distribution.
9. Bake at 350°F for 18-22 minutes until golden brown and a toothpick inserted comes out clean.
10. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely for about 45 minutes.
11. Use a small paring knife or cupcake corer to cut a 1-inch deep hole in the center of each cooled cupcake.
12. Fill each cavity with approximately 1 tablespoon of lemon curd using a piping bag or small spoon.
13. Sprinkle additional shredded coconut over the filled cupcakes for garnish.

The tender coconut crumb gives way to that bright, tangy lemon center in the most glorious textural contrast imaginable. Serve these sunshine-packed treats at your next brunch or stash a few in the fridge for a secret midday pick-me-up that’ll make you feel like you’re vacationing on a tropical island.

Oreo Cream Filled Cookies and Cream Cupcakes

Dare we say these cupcakes might just be the most delicious crime scene you’ll ever create in your kitchen? These Oreo-stuffed wonders are basically cookies and cream perfection baked into portable, frosting-topped glory that will make you the hero of any potluck or Tuesday afternoon. Get ready for your oven to become the star witness to some seriously delicious baking mischief.

Ingredients

– 1 ½ cups all-purpose flour (spoon and level for accuracy)
– 1 cup granulated sugar
– ½ cup unsalted butter, softened (room temperature works best)
– 2 large eggs
– ¾ cup whole milk
– 1 tsp vanilla extract
– 2 tsp baking powder
– ½ tsp salt
– 12 Oreo cookies
– 8 oz cream cheese, softened
– 4 tbsp unsalted butter, softened
– 2 cups powdered sugar
– 1 tsp vanilla extract
– ½ cup crushed Oreos for topping

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Place one whole Oreo cookie at the bottom of each liner – this creates a surprise cookie base!
3. In a large bowl, cream together ½ cup softened butter and 1 cup granulated sugar until light and fluffy, about 2-3 minutes.
4. Beat in 2 eggs one at a time, then mix in 1 tsp vanilla extract.
5. Whisk together 1 ½ cups flour, 2 tsp baking powder, and ½ tsp salt in a separate bowl.
6. Alternate adding the dry ingredients and ¾ cup milk to the butter mixture, beginning and ending with dry ingredients.
7. Fill each muffin cup ⅔ full with batter, being careful not to disturb the Oreo at the bottom.
8. Bake for 18-22 minutes until a toothpick inserted comes out clean – don’t overbake!
9. Cool cupcakes completely on a wire rack before frosting.
10. For the frosting, beat 8 oz softened cream cheese and 4 tbsp softened butter until smooth.
11. Gradually add 2 cups powdered sugar and 1 tsp vanilla, beating until fluffy.
12. Frost cooled cupcakes generously and sprinkle with ½ cup crushed Oreos.

Outrageously moist and tender, these cupcakes deliver that iconic cookies and cream flavor in every single bite. The cream cheese frosting provides the perfect tangy contrast to the sweet Oreo base, while the crushed cookie topping adds satisfying crunch. Try serving them with a tall glass of cold milk for the ultimate nostalgic treat, or get fancy and crumble extra Oreos over vanilla ice cream alongside for a dessert duo that’ll have everyone begging for your recipe!

Blueberry Compote Filled Vanilla Bean Cupcakes

Pucker up, buttercup, because these blueberry compote-filled vanilla bean cupcakes are about to become your new baking obsession—they’re basically little clouds of joy that decided to get a fruity surprise center. Imagine biting into the most tender, vanilla-kissed cupcake only to discover a hidden pocket of sweet-tart blueberry compote that’ll make your taste buds do a happy dance. Trust me, these aren’t your average cupcakes; they’re a flavor adventure wrapped in a paper liner.

Ingredients

– 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
– 1 cup granulated sugar (or substitute with coconut sugar for a deeper flavor)
– ½ cup unsalted butter, softened (leave it on the counter for 30 minutes)
– 2 large eggs, at room temperature (cold eggs can cause batter to curdle)
– 1 cup whole milk (or any milk alternative like almond milk)
– 1 vanilla bean, seeds scraped (or 2 tsp vanilla extract in a pinch)
– 1 ½ tsp baking powder (check the expiration date for maximum rise)
– ½ tsp salt (balances the sweetness)
– 1 cup fresh or frozen blueberries (no need to thaw if frozen)
– ¼ cup water (for a saucy compote)
– 2 tbsp lemon juice (brightens the blueberry flavor)

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until no lumps remain.
3. In a separate large bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar for 2–3 minutes until light and fluffy.
4. Beat in the eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
5. Stir in the scraped vanilla bean seeds and whole milk until the mixture is smooth.
6. Gently fold the dry flour mixture into the wet ingredients using a spatula, mixing just until combined to avoid overmixing.
7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
8. Bake at 350°F for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. While the cupcakes bake, combine the blueberries, water, and lemon juice in a small saucepan over medium heat.
10. Simmer the blueberry mixture for 8–10 minutes, stirring occasionally, until the berries burst and the compote thickens slightly.
11. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
12. Use a small knife or apple corer to cut a 1-inch deep hole in the top center of each cooled cupcake.
13. Spoon 1–2 teaspoons of the blueberry compote into each cupcake hole, filling it just below the rim.
14. Replace the cupcake tops or leave them open for a rustic look.
Really, these cupcakes are a textural dream—the fluffy crumb gives way to that gooey, jam-like center, while the vanilla bean adds a warm, aromatic depth. Serve them slightly warm to let the compote ooze dramatically, or chill them for a firmer, almost cheesecake-like bite that’s perfect with afternoon coffee.

Pumpkin Spice Filled Cinnamon Cupcakes

Zesty autumn vibes are calling, and these pumpkin spice filled cinnamon cupcakes are basically fall in edible form—fluffy, spiced, and hiding a surprise pumpkin center that’ll make you want to cozy up with a blanket and ignore all your responsibilities. They’re the perfect treat for when you’re pretending to be a domestic goddess while secretly binge-watching your favorite show. Let’s get baking before pumpkin spice season slips away!

Ingredients

– 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
– 1 tsp baking powder
– ½ tsp baking soda
– 1 tsp ground cinnamon
– ½ tsp salt
– ½ cup unsalted butter, softened (or margarine for dairy-free)
– ¾ cup granulated sugar
– 2 large eggs, room temperature
– 1 tsp vanilla extract
– ½ cup buttermilk (or whole milk with ½ tbsp lemon juice)
– ½ cup pumpkin puree (not pumpkin pie filling)
– ½ tsp pumpkin pie spice
– 1 cup powdered sugar
– 2 tbsp milk (adjust for desired frosting consistency)

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp ground cinnamon, and ½ tsp salt until fully combined.
3. In a separate large bowl, use an electric mixer on medium speed to cream ½ cup softened unsalted butter and ¾ cup granulated sugar until light and fluffy, about 2-3 minutes.
4. Beat in 2 large eggs, one at a time, followed by 1 tsp vanilla extract, scraping down the bowl as needed.
5. Gradually add the dry ingredients to the wet mixture, alternating with ½ cup buttermilk, mixing on low speed just until incorporated—do not overmix.
6. Fill each muffin cup halfway with batter using a spoon or scoop.
7. In a small bowl, stir together ½ cup pumpkin puree and ½ tsp pumpkin pie spice until smooth.
8. Drop a heaping teaspoon of the pumpkin spice mixture into the center of each cupcake batter portion.
9. Top each with the remaining batter, covering the pumpkin filling completely.
10. Bake for 18-20 minutes, or until a toothpick inserted into the cake part (not the filling) comes out clean.
11. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
12. For the frosting, whisk 1 cup powdered sugar and 2 tbsp milk in a bowl until smooth, adding more milk if needed for a drizzle consistency.
13. Drizzle the frosting over the cooled cupcakes.

Heavenly bites await! These cupcakes boast a tender crumb with warm cinnamon notes, while the gooey pumpkin spice center adds a cozy surprise. Serve them slightly warm with a dollop of whipped cream or crumble them over vanilla ice cream for an instant dessert upgrade.

White Chocolate Mousse Filled Strawberry Cupcakes

Yikes, have you ever had a dessert so dreamy it should come with a warning label? These strawberry cupcakes with their sneaky white chocolate mousse filling are basically a party in your mouth, guaranteed to make you the star of any potluck or Tuesday night (because who needs an excuse for cupcakes?).

Ingredients

– 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
– 1 tsp baking powder
– ½ tsp salt
– ½ cup unsalted butter, softened (room temperature for easier mixing)
– 1 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– ½ cup whole milk
– ½ cup finely chopped fresh strawberries (pat dry to avoid soggy batter)
– 4 oz white chocolate, chopped (or use chips for convenience)
– 1 cup heavy cream
– ¼ cup powdered sugar

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ½ tsp salt in a medium bowl until fully combined.
3. In a separate large bowl, beat ½ cup softened butter and 1 cup granulated sugar with an electric mixer on medium speed for 2–3 minutes until light and fluffy.
4. Add 2 eggs one at a time to the butter mixture, beating for 30 seconds after each addition until incorporated.
5. Mix in 1 tsp vanilla extract until just combined.
6. Alternate adding the flour mixture and ½ cup milk to the wet ingredients, starting and ending with flour, and mix on low speed until no streaks remain.
7. Gently fold in ½ cup chopped strawberries with a spatula to avoid overmixing.
8. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
9. Bake at 350°F for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
11. While cupcakes cool, melt 4 oz white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
12. In a chilled bowl, whip 1 cup heavy cream and ¼ cup powdered sugar with an electric mixer on high speed until stiff peaks form, about 3–4 minutes.
13. Fold the melted white chocolate into the whipped cream gently until fully combined to make the mousse.
14. Use a small knife or cupcake corer to cut a 1-inch deep hole in the top center of each cooled cupcake.
15. Pipe or spoon the white chocolate mousse into each cupcake cavity, filling just to the top.
16. Chill filled cupcakes in the refrigerator for at least 30 minutes to set the mousse.

Crazy how these cupcakes balance fluffy strawberry cake with that cool, creamy mousse surprise! The texture is like a cloud hugging a silk pillow—serve them chilled for maximum drama, or top with extra strawberry slices to really lean into the fruity fantasy.

Apple Pie Filled Brown Sugar Cupcakes

Brace your taste buds for a flavor collision that’ll make your grandma’s apron strings tremble! We’re smashing the cozy vibes of apple pie into the handheld glory of cupcakes, because who has time to slice and share when you can have your own personal dessert masterpiece? Get ready for a kitchen adventure that’s equal parts nostalgic and naughty—these aren’t just cupcakes, they’re a pie-in-your-pocket rebellion.

Ingredients

• 1 ½ cups all-purpose flour (spooned and leveled to avoid dense cupcakes)
• ¾ cup packed brown sugar (dark brown for deeper molasses notes)
• ½ cup unsalted butter, softened (room temp for fluffier creaming)
• 2 large eggs (bring to room temperature for better emulsion)
• ½ cup whole milk (or buttermilk for subtle tang)
• 2 tsp baking powder (check the expiration date for maximum rise)
• 1 tsp vanilla extract (pure for best flavor, but imitation works)
• ½ tsp salt (balances the sweetness)
• 1 ½ cups finely diced apples (peeled, Granny Smith for tartness or Honeycrisp for sweetness)
• 1 tsp ground cinnamon (or apple pie spice blend for extra warmth)

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt until no streaks remain.
3. Using an electric mixer on medium speed, beat the softened butter and brown sugar for 2–3 minutes until pale and fluffy.
4. Tip: Scrape the bowl halfway through creaming to incorporate any stubborn butter.
5. Add the eggs one at a time, mixing for 30 seconds after each until fully combined.
6. Pour in the vanilla extract and mix for 10 seconds to distribute.
7. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients, mixing on low until just combined.
8. Tip: Overmixing at this stage can lead to tough cupcakes—stop when the last flour streaks disappear.
9. Fold in the diced apples gently with a spatula until evenly distributed.
10. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
11. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
12. Tip: Rotate the pan halfway through baking for even browning if your oven has hot spots.
13. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Zesty cinnamon-kissed apples nestle inside a brown sugar-kissed crumb that’s impossibly tender, while the edges boast a subtle crispness reminiscent of pie crust. Serve these warm with a dollop of vanilla ice cream for a “pie à la mode” twist, or crumble one over morning yogurt—because breakfast dessert is always a winning life choice.

Tiramisu Filled Coffee Cupcakes

Sick of boring cupcakes that just sit there looking pretty? These tiramisu-filled coffee cupcakes are here to crash the dessert party with a double shot of espresso energy and mascarpone swagger, basically turning your kitchen into an Italian café with better seating.

Ingredients

– 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
– 1 cup granulated sugar
– ½ cup unsalted butter, softened (room temp blends smoother)
– 2 large eggs
– ¾ cup strong brewed coffee, cooled (espresso works too)
– ½ cup whole milk
– ¼ cup vegetable oil (or any neutral oil)
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– 8 oz mascarpone cheese, softened
– 1 cup heavy whipping cream
– ½ cup powdered sugar
– 2 tbsp coffee liqueur (optional, for boozy flair)
– Cocoa powder for dusting

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed for 2 minutes until light and fluffy.
3. Add the eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
4. Pour in the vegetable oil, cooled coffee, and whole milk, then mix on low speed just until combined—don’t overmix!
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leaveners.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no flour streaks remain, about 1 minute.
7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full to allow for rising.
8. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely—this prevents soggy bottoms.
10. While cupcakes cool, make the filling: In a medium bowl, beat the softened mascarpone and powdered sugar with an electric mixer on medium speed for 1 minute until smooth.
11. In another bowl, whip the heavy cream on high speed until stiff peaks form, about 2–3 minutes.
12. Gently fold the whipped cream into the mascarpone mixture until no white streaks remain, then stir in the coffee liqueur if using.
13. Use a small knife or apple corer to carve a 1-inch deep hole in the top center of each cooled cupcake, saving the removed cake pieces.
14. Pipe or spoon the mascarpone filling into each cupcake cavity, filling just to the top.
15. Place the saved cake pieces back over the filling (or crumble them for a rustic look).
16. Dust the tops generously with cocoa powder using a fine-mesh sieve for an even coating. The first bite delivers a cloud-like crumb that gives way to a creamy, coffee-kissed center—serve these with a tiny espresso spoon for digging in, and watch them disappear faster than your Wi-Fi during a binge session.

Black Forest Filled Cherry Chocolate Cupcakes

Aren’t you tired of boring cupcakes that just sit there looking pretty but have zero personality? These Black Forest Filled Cherry Chocolate Cupcakes are the dramatic, cherry-filled, chocolatey rebels of the dessert world—they’re basically the cupcakes that would wear leather jackets and start a food fight. Get ready to make your taste buds do a happy dance while your oven does all the heavy lifting.

Ingredients

– 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
– 1 cup granulated sugar (or swap with coconut sugar for a twist)
– ½ cup unsweetened cocoa powder (use Dutch-process for richer flavor)
– 1 tsp baking soda
– ½ tsp salt
– 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar as a quick sub)
– ½ cup vegetable oil (or any neutral oil like canola)
– 2 large eggs, room temperature
– 1 tsp vanilla extract
– 1 cup cherry pie filling (chilled to prevent sinking)
– 1 cup heavy whipping cream
– 2 tbsp powdered sugar
– ½ tsp almond extract (optional, for extra cherry vibe)

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until no lumps remain.
3. In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix to avoid tough cupcakes.
5. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Use a small knife or apple corer to carve out a 1-inch deep hole in the top center of each cupcake.
9. Spoon about 1 tablespoon of cherry pie filling into each hole, pressing gently to secure.
10. In a chilled bowl, whip the heavy cream, powdered sugar, and almond extract on medium-high speed until stiff peaks form.
11. Pipe or spread the whipped cream over the filled cupcakes, covering the cherry centers.
12. Top each cupcake with a cherry from the pie filling for a festive finish.

Each bite delivers a moist, fudgy crumb that gives way to a burst of tart cherry filling, all balanced by cloud-like whipped cream. Serve these beauties at parties for instant ‘oohs’ and ‘aahs,’ or just hoard them for a solo Netflix binge—we won’t judge.

Marshmallow Fluff Filled Chocolate Cupcakes

Get ready to meet your new favorite cupcake that’s basically a chocolate cloud hugging a marshmallow dream! These fluffy wonders are so dangerously delicious, you might need to hide them from yourself. Seriously, consider this your official warning about imminent sugar addiction.

Ingredients

– 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
– 1 cup granulated sugar (or substitute with coconut sugar)
– ½ cup unsweetened cocoa powder (Dutch-processed for richer flavor)
– 1 tsp baking soda
– ½ tsp salt
– 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
– ½ cup vegetable oil (or any neutral oil like canola)
– 2 large eggs (at room temperature for better mixing)
– 1 tsp vanilla extract
– 1 cup marshmallow fluff (don’t skimp – this is the star!)
– ½ cup semi-sweet chocolate chips (for extra chocolate intensity)

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl until no lumps remain.
3. In a separate bowl, vigorously whisk buttermilk, oil, eggs, and vanilla until fully combined and slightly frothy.
4. Pour the wet ingredients into the dry ingredients and mix just until incorporated – don’t overmix!
5. Gently fold in chocolate chips using a spatula, being careful not to deflate the batter.
6. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
7. Bake for 18-22 minutes until a toothpick inserted comes out with moist crumbs (not wet batter).
8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Use a small knife or apple corer to remove a 1-inch circle from the top center of each cooled cupcake.
10. Fill each cavity with marshmallow fluff using a piping bag or spoon, stopping just below the surface.
11. Replace the cupcake tops, pressing gently to secure.
12. Dust with extra cocoa powder or drizzle with melted chocolate if desired.

Absolutely magical how that marshmallow center stays gloriously gooey against the tender chocolate crumb. These cupcakes practically beg to be served slightly warm so the fluff gets extra melty, or try topping them with crushed graham crackers for a s’mores-inspired twist that’ll disappear faster than you can say “more please!”

Biscoff Cookie Butter Filled Spiced Cupcakes

Zesty, spicy, and downright addictive—these cupcakes are basically autumn in dessert form, with a surprise Biscoff cookie butter center that’ll make you want to hug your oven. Imagine biting into a fluffy, warmly spiced cupcake only to discover a gooey, caramel-like filling that whispers, “You’ve earned this.” Trust me, your taste buds will throw a party, and everyone’s invited.

Ingredients

• 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
• 1 cup granulated sugar (or sub with brown sugar for deeper flavor)
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ cup unsalted butter, softened (room temp for easy mixing)
• 2 large eggs (bring to room temperature for better incorporation)
• ½ cup whole milk (or any milk you have on hand)
• 1 tsp vanilla extract
• ½ cup Biscoff cookie butter (slightly warmed if too thick to pipe)

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, ½ tsp baking soda, 1 tsp ground cinnamon, ½ tsp ground nutmeg, and ¼ tsp ground cloves until no streaks remain.
3. In a separate large bowl, beat ½ cup softened unsalted butter with an electric mixer on medium speed for 1 minute until creamy.
4. Add 2 large eggs one at a time to the butter, beating for 30 seconds after each addition until fully incorporated.
5. Pour in ½ cup whole milk and 1 tsp vanilla extract, then mix on low until just combined.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed for 45 seconds until the batter is smooth and no flour pockets remain. Tip: Avoid overmixing to keep cupcakes tender.
7. Scoop the batter into the prepared muffin cups, filling each about two-thirds full.
8. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Tip: Rotate the pan halfway through baking for even browning.
9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely for 30 minutes.
10. Use a small paring knife to cut a 1-inch deep cone from the top of each cooled cupcake.
11. Fill each cavity with 2 tsp of Biscoff cookie butter, then replace the cupcake tops. Tip: Warm the cookie butter slightly if it’s too thick to pipe easily.

Buttery, spiced crumbs give way to that luscious Biscoff center, creating a cozy contrast that’s pure comfort in every bite. Serve these warm with a dusting of cinnamon sugar or alongside a scoop of vanilla ice cream for an extra indulgent twist—because why should the filling have all the fun?

Key Lime Filled Coconut Lime Cupcakes

Juggling the zesty punch of key lime with the tropical whisper of coconut? These cupcakes are about to become your new obsession—they’re like a mini vacation for your taste buds, guaranteed to make your kitchen smell like a beachside bakery. Get ready for the ultimate sweet-tangy showdown that’ll have everyone begging for the recipe!

Ingredients

– 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
– 1 cup granulated sugar
– ½ cup unsalted butter, softened (or coconut oil for extra tropical vibes)
– 2 large eggs, room temperature
– ¾ cup buttermilk (or whole milk with 1 tsp lemon juice stirred in)
– ½ cup shredded sweetened coconut
– ¼ cup key lime juice, freshly squeezed (bottled works in a pinch)
– 2 tsp baking powder
– 1 tsp vanilla extract
– ½ tsp baking soda
– ¼ tsp salt
– 1 cup powdered sugar (for the filling)
– 4 oz cream cheese, softened

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together 1 ½ cups flour, 2 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt until fully combined.
3. Using an electric mixer on medium speed, beat ½ cup softened butter and 1 cup granulated sugar in a large bowl for 2 minutes until light and fluffy.
4. Add 2 eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
5. Mix in 1 tsp vanilla extract and ¼ cup key lime juice on low speed just until blended.
6. Alternate adding the dry flour mixture and ¾ cup buttermilk to the butter mixture in three parts, starting and ending with the dry ingredients, mixing on low until just combined after each addition.
7. Gently fold in ½ cup shredded coconut with a spatula until evenly distributed—do not overmix.
8. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
9. Bake for 18–20 minutes until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean.
10. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
11. For the filling, beat 4 oz softened cream cheese and 1 cup powdered sugar in a bowl until smooth.
12. Stir in 2 tbsp key lime juice until the filling is creamy and lump-free.
13. Use a small knife or apple corer to cut a 1-inch deep hole in the top center of each cooled cupcake, reserving the removed pieces.
14. Pipe or spoon the key lime filling into each cupcake cavity, filling just below the top.
15. Replace the reserved cupcake pieces over the filling, trimming if needed to sit flush.

Light, fluffy coconut cake gives way to a burst of tart key lime filling that’ll make your eyes widen with delight. Serve these chilled for a refreshing twist, or garnish with toasted coconut flakes and a lime wedge for that extra pizzazz—they’re practically begging for a poolside photoshoot!

Banana Pudding Filled Vanilla Cupcakes

Tired of boring old cupcakes that just sit there looking pretty? These banana pudding-filled vanilla cupcakes are the party starters of the dessert world, bringing all the nostalgic creaminess of Southern banana pudding right into your favorite handheld treat. They’re basically a flavor explosion wrapped in a fluffy vanilla hug—perfect for when you want to impress without the stress.

Ingredients

– 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
– 1 cup granulated sugar
– ½ cup unsalted butter, softened (or margarine for dairy-free)
– 2 large eggs, room temperature
– ¾ cup whole milk (or buttermilk for extra tang)
– 2 tsp baking powder
– 1 tsp vanilla extract
– ½ tsp salt
– 1 box (3.4 oz) instant banana pudding mix
– 2 cups cold whole milk (for pudding)
– 1 cup heavy whipping cream, chilled
– 2 ripe bananas, sliced (toss in lemon juice to prevent browning)
– 12 vanilla wafer cookies, for garnish

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, cream together the softened butter and granulated sugar on medium speed for 2–3 minutes until light and fluffy.
3. Add the eggs one at a time, mixing fully after each addition until just combined.
4. Pour in the vanilla extract and ¾ cup milk, then mix on low until incorporated (don’t overmix).
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, stirring until no flour streaks remain.
7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
8. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. While cupcakes cool, prepare the banana pudding by whisking the pudding mix with 2 cups cold milk in a bowl for 2 minutes until thickened.
11. Fold in the sliced bananas gently to avoid mashing them.
12. In another chilled bowl, whip the heavy cream on high speed until stiff peaks form, about 3–4 minutes.
13. Fold the whipped cream into the banana pudding mixture until smooth and creamy.
14. Use a cupcake corer or small knife to cut a 1-inch deep hole in the center of each cooled cupcake.
15. Fill each cavity with the banana pudding mixture using a piping bag or spoon.
16. Top each cupcake with a vanilla wafer cookie and a dollop of leftover pudding, if desired.

Keep these beauties chilled until serving—the cool, creamy filling contrasts dreamily with the soft cupcake crumb. For a next-level twist, drizzle with caramel sauce or crush extra wafers over the top; they’re so good, you might just forget regular cupcakes exist.

Summary

Nothing beats the joy of baking these decadent filled cupcakes! From rich chocolate surprises to fruity bursts, these recipes offer endless creativity for your kitchen adventures. We hope you’ll whip up a batch, share your favorites in the comments below, and pin your must-try recipes to your Pinterest boards. Happy baking!