Q&A for How to Add Filling to a Cupcake

Yes, but remember that anything too thick or chunky could burst your piping bag. Ensure that your preservatives are nice and smooth before piping.

Yes, it works, you should definitely try it.

Yes. Wet pudding base will be absorbed into the cupcake if you don't.

Plain Nutella may be too thick for a piping bag, and cause the bag to burst. To fill cupcakes with Nutella, the apple corer method might be more successful.

A piping bag is the best option, and easily available.

No, you must bake the cupcakes first. But after they have baked and cooled you can fill the cupcake with whatever you want. As long as you like the filling, then it's good!

Yes. If you fill your cupcakes with something that would normally require refrigeration, then you should store the cupcakes in the fridge.

You can, but it won't provide as neat of an appearance as cupcake liners would, so I suggest investing in some.

Probably, but I think the apple core method would work better, as it allows you to use thicker fillings.

You can, but the filling might fall through the bottom if you pick it up. I wouldn't recommend it.

A mango frosting or curd would probably work better (with a frosting, you could add mango chunks in as well).

Homemade buttercream frosting with carrot and orange zest. Just make a regular buttercream frosting recipe and then add some finely shredded carrot and a bit of orange zest, just go by looks, or taste it along the way. Looks appealing and is delicious on carrot cake and cupcakes!

I’ve invested in a bag of Bakewell tart butter cream to insert when completely cooled down.

Yes, of course. Make sure the cupcake has completely cooled down first, add the lemon curd, then apply the icing.

The icing will melt, so I wouldn't recommend it.

Milk chocolate is the best because it is the thinnest and it is easier on a piping bag.

Yes, syrup is too thin and the cupcake would absorb it. It is not recommended.

Freshly-made strawberry filling will melt into the cupcake batter during baking and cause wet spots. It's recommended to add it after baking.

All cakes will absorb some jam but it's possible that your cake was especially porous and the jam was able to sink in more than would normally happen. Another possibility is that the jam is too runny or liquid for the cake. The cake should still be edible and taste great, regardless.

Yes, your best bet is the paring knife version, with putting the cut out piece back in the hole after adding the filling.

It will probably fill in once it has risen and been baked, so it wouldn't stay hollow.

Likely the piping bag method but it might be too runny. You might want to either beat powdered sugar into your caramel sauce until it has a frosting-like consistency or mix it into buttercream.