Cupcake Cream Filling
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There is nothing better than biting into a cupcake filled with old-fashioned cream filling! Creamy, vanilla-flavored, silky cupcake cream is the perfect way to elevate your cupcakes and bring smiles to anyone lucky enough to enjoy them!
Did I ever tell you that I used to hate baking? Seriously, I know. I always loved to cook, but when asked to bring something to a potluck, my response was “Anything but dessert!” I guess it was a gradual change, because I really don’t remember waking up one morning and saying, “I LOVE to BAKE!!”
I think a lot of it stems from my confidence. When I cook, I literally don’t know how to follow a recipe. You should see my kitchen when I am trying to write a recipe down to blog for you all. I am very much a “taste and see,” “don’t like it, tweak it!” kind of girl.
That’s why my oldest son asks for things like “Magic Chicken Surprise” because that’s what I called something that I made, he loved, and I have no idea how to make it again.
Baking just isn’t as forgiving as cooking. You can certainly add a spice here or there, but omit something like flour from a cookie, and you’ll have a mess! Seriously, I did that, with these Almond Raspberry Shortbread Thumbprints!
When we were growing up, my mom pretty much baked one thing: cookies. We got chocolate chip (from the Toll House Chocolate Chip bag), peanut butter, oatmeal raisin, and, at the holidays, my Aunt Vern’s Sugar Cookies.
Sure, she made us birthday cakes, but we rarely came home to cupcakes after school. But sometimes… sometimes…. she made chocolate cupcakes with this cream filling, and we were SO EXCITED!
Ingredients in Old Fashioned Cupcake Cream Filling
You will find the complete ingredients and instructions at the bottom of this post in the printable recipe card.
For the cupcake cream filling, all you need is flour, vanilla extract, sugar, milk, and Crisco.
For the cupcakes, you’ll need a box of chocolate cake mix and a tub of chocolate frosting. (or make your own homemade)
How to Make Cupcake Cream Filling
It comes together easily – the hardest part is waiting for it to chill in the fridge!
In a saucepan over medium heat, heat milk and flour until slightly thickened, whisking as it warms.
Whisk in vanilla. Remove from heat and set aside to cool.
With your mixer, cream together Crisco and sugar.
Slowly add the milk mixture, and whip for 10 minutes.
Refrigerate for 6-8 hours.
Add the cream filling to a decorating bag with a larger opening tip, and press into the top of the cooled cupcakes, squeezing to fill.
Frost cupcakes as desired.
Love it? Pin it!
If you can’t wait to try this recipe for cupcake cream filling, be sure you can find it! Pin it to your favorite Pinterest board before you go.
Using this cream filling and my chocolate ganache recipe, you can make Homemade Hostess Cupcakes. They are a huge hit anytime I make them! Grab my Copycat Hostess Cupcake recipe here.
Nobody will be able to resist these yummy cupcakes with cream filling!
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Cupcake Cream Filling
Equipment
Ingredients
- 1 cup milk
- 4 Tablespoons flour
- 2 teaspoons vanilla
- 1 cup Crisco
- 1 cup sugar
Instructions
- In a saucepan over medium heat, heat milk and flour until slightly thickened.
- Whisk as it warms.
- Whisk in vanilla.
- Remove from heat and set aside to cool.
- With your mixer, cream together Crisco and sugar.
- Slowly add milk mixture, and whip for 10 minutes.
- Refrigerate for 6-8 hours.
- Bake cupcakes and cool.
- Fill a decorating bag with a tip with a larger opening, with your cream filling and press into the top of the cupcakes, squeeze to fill.
- Frost as desired.
Notes
Nutrition
This recipe was originally posted on January 14, 2014. It has been updated to improve user experience and reshared on February 15, 2025.
These cupcakes look delicious and the cream filling sounds wonderful.
Hello Michaela – I was so happy to find this recipe as my mother in law used to make this same filling and we wanted to check the nutrition. Could you tell me if the calorie information is for just the filling or the cupcake too? Thank you!
Hi, Joanne! this one is so old, so to be safe I popped in and updated the recipe card to only have the filling. This one holds a special place in my heart, so much so that you just inspired me to re-do the photos! Thank you for asking your question, and for making my recipes 🙂
I was supposed to use powdered sugar? Or dissolve granulated sugar in the flour mixture? Using a kitchen aid with paddle attachment to “cream” crisco and granulated sugar doesn’t seem to be working, it’s very grainy
It’s granulated sugar, yes. Once you add the milk/flour mixture and beat for 10 minutes it gets creamy.