Tips and Tricks: How to core and make a filled cupcake

Admit it, you love a filled cupcake like you love a jelly of creme filled donut. It’s the kind of thing that begs and pleads you to take a bigger bite towards the center for the mother load.

Stuff, fill or inject – there are a variety of ways to creating a well for making a filled cupcake.

Yes, there is such thing as a cupcake corer, and even though, I’m an obsessive kitchen gadget collector, I don’t really see the sense in buying one. I already have an apple corer that I crossover from fruit to cupcake.

Here’s the simple technique. Hold the corer 90 degrees above the intended object, in this case, the cupcake – push down, turn and pull up. Voila! Done. Your cupcake is now cored and ready to be filled.

Stay tuned as I work my way through some more tips and tricks to successful cupcake making.

And yes, a filled cupcake recipe is coming in a day or two. But I’m still trying to get that rose cupcake tutorial video up first-not as easy as I thought. Or maybe it is, but I’m a perfectionist. In any case both will posted soon.

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14 Responses to “Tips and Tricks: How to core and make a filled cupcake”

  1. #
    Linda — March 18, 2012 @ 6:40 am

    So very clever, Naomi.


  2. #
    Averie @ Averie Cooks — March 18, 2012 @ 9:52 am

    Yes, there is such thing as a cupcake corer = LOL and now that I know it exists, I want it. I’ve seen those cupcake & cake injectors at BB&Beyond and similar stores, but I want this now. lol


  3. #
    marla — March 18, 2012 @ 12:10 pm

    So simple + fabulous! Great invention :)


  4. #
    Cookin' Canuck — March 18, 2012 @ 2:23 pm

    I’ve injected a cupcake with filling before, but haven’t thought to use a corer. That seem much easier and less messy!


  5. #
    Jennifer — March 18, 2012 @ 3:39 pm

    How funny, I JUST posted a cupcake recipe where I injected filling for the first time ever. These are good tips. I actually used a strawberry corer and it worked pretty well.


  6. #
    Ana_ILTdP — March 18, 2012 @ 4:15 pm

    Thanks for the trick!
    Nice and really practical :)


  7. #
    Sara Grace — March 18, 2012 @ 10:33 pm

    What a wonderful, money saving, clever tip! Just last week I added a cupcake corer to my wish list – now I see there’s no need to.


  8. #
    Anna — March 18, 2012 @ 11:01 pm

    If you feel like it do you think you can try making a Merveilleux? I cannot find a good recipe for it or more like I cannot find anything on it. I saw it on David Liebovitz’s blog [he ate one in Paris] and I really would like to make one. I figured this one was something you may be interested in considering the content of your blog:-)
    Thank you,


  9. #
    Meister @ The Nervous Cook — March 19, 2012 @ 12:02 am

    Two of my best friends are sort of famous for their ice-cream-filled cupcakes, and they managed it all by hand. I wish now that I could have given them one of these at the time, though I wonder if it would have taken some of the fun out of it…


  10. #
    Sukaina — March 19, 2012 @ 5:59 am

    Look forward to the video!


  11. #
    I make cakes too — March 19, 2012 @ 6:41 am

    The fact that you tell people how to core a cup cake is very sad. Just use a large star tip.


    • Naomi replied: — March 20th, 2012 @ 2:36 am

      Hi I Make Cakes Too-For me personally, I find using a star tip messy and cumbersome. I think an apple corer is so much easier. That said, thanks for sharing your method.


  12. #
    Sommer@ASpicyPerspective — March 19, 2012 @ 1:19 pm

    I too use my apple corer for cupcakes. It works like a charm!


  13. #
    13 — March 20, 2012 @ 9:36 pm

    I like vanilla cupcake filled with preserve strawberries. It really taste so good.


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