What’s Up Cupcakes are a playful dessert made from vanilla cupcakes with the centers scooped out and filled with a sweet, creamy mixture, then topped with frosting. This recipe works because it uses a simple doctored cake mix base and a rich buttercream filling, creating a fun, surprise-filled treat that is perfect for parties, birthdays, or any day you want something a little extra. The combination of moist cake, silky filling, and fluffy frosting makes each bite a delightful mix of textures and flavors.
Ingredients
- 1 box (15.25 oz / 432 g) vanilla or white cake mix
- 1 cup (240 ml) water
- 1/2 cup (120 ml) vegetable oil
- 3 large eggs, at room temperature
- 1/2 cup (113 g / 1 stick) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 ml) whole milk, at room temperature
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp salt
- 1 1/2 cups (180 g) powdered sugar, sifted
- 1 batch of your favorite vanilla buttercream frosting (about 2 cups / 480 ml)
- Optional: sprinkles, maraschino cherries, or chocolate shavings for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper cupcake liners.
- In a large bowl, combine the cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on medium speed for about 2 minutes, until the batter is smooth and well combined. The batter will be slightly thin.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs. The tops should spring back when lightly touched.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely. This is crucial; warm cupcakes will melt the filling.
- While the cupcakes cool, make the filling. In a medium bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2 minutes.
- Add the milk, vanilla extract, and salt. Beat until combined. The mixture may look slightly curdled at this point; that is normal.
- Gradually add the powdered sugar, beating on low speed until incorporated, then increase speed to medium and beat for another 2 minutes until the filling is smooth, thick, and creamy. Set aside.
- Once the cupcakes are completely cool, use a small paring knife or a cupcake corer to cut a cone-shaped hole out of the center of each cupcake. Cut about 1 inch (2.5 cm) deep and 1 inch wide. Reserve the cut-out pieces.
- Fill each hole with the prepared filling. You can use a small spoon or a piping bag fitted with a large round tip for a cleaner look. Fill them generously, mounding the filling slightly above the top of the cupcake.
- To replace the tops, cut the pointed tip off each reserved cupcake piece, leaving a flat disc. Place the disc back on top of the filling, pressing down gently to seal. This creates a whole cupcake again with a hidden filling inside.
- Frost the filled cupcakes with your prepared vanilla buttercream. You can pipe it or spread it with a knife.
- Garnish with sprinkles, a cherry, or chocolate shavings if desired. Serve and enjoy the surprise inside!
Tips
- Room Temperature Ingredients: Ensure your eggs, butter, and milk are at room temperature before starting. This helps create a smooth batter and a creamy filling without lumps.
- Cooling is Key: Do not skip cooling the cupcakes completely before cutting and filling. If they are even slightly warm, the filling will melt and soak into the cake, making it soggy.
- Substitutions: You can use a chocolate cake mix for a chocolate version. For the filling, you can substitute the whole milk with buttermilk for a tangier flavor. If you don’t have a cupcake corer, a small melon baller or a sturdy straw works well to remove the center.
- Common Mistake: Overfilling the cupcake liners can cause the batter to spill over the edges while baking. Stick to 2/3 full for perfectly domed tops.
Serving Suggestions
These cupcakes are fantastic on their own, but they also pair beautifully with a glass of cold milk, a cup of hot coffee, or a scoop of vanilla ice cream. For a fun party presentation, arrange them on a tiered stand and dust with a little extra powdered sugar just before serving. They are guaranteed to be a conversation starter when guests bite into the hidden filling.
Variations
- Chocolate Lovers: Use a chocolate cake mix and fill with a chocolate buttercream or a ganache. Top with chocolate frosting and a drizzle of melted chocolate.
- Berry Filled: Replace the buttercream filling with a thick strawberry or raspberry jam. For a fresher taste, use a homemade berry compote that has been cooled and thickened.
- Peanut Butter Cup: Use chocolate cupcakes, fill with a mixture of peanut butter, powdered sugar, and a little butter, and top with chocolate frosting.
- Lemon Drop: Use a lemon cake mix and add 1 tablespoon of lemon zest to the filling. Top with a lemon cream cheese frosting for a bright, citrusy twist.
Storage and Reheating
Store unfrosted or frosted cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 4 days. Bring them to room temperature before serving for the best flavor and texture. These cupcakes freeze well for up to 3 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. Thaw overnight in the refrigerator or at room temperature for a few hours. Do not microwave these cupcakes to reheat, as it will melt the filling and frosting and make the cake gummy. They are meant to be enjoyed at room temperature.
Frequently Asked Questions
Can I make these cupcakes from scratch instead of using a boxed mix?
Absolutely. Use your favorite from-scratch vanilla cupcake recipe that yields about 12 cupcakes. Just ensure the cupcakes are sturdy enough to hold a filling; a dense, moist cake works best. A light and airy sponge may collapse when you cut into it.
What can I use if I don’t have a cupcake corer?
A small, sharp paring knife is the easiest tool. Cut a circle about 1 inch in diameter and then angle the knife inward to remove a cone-shaped piece. You can also use an apple corer or a clean, sturdy piping tip to push out the center.
My filling is too runny. How can I fix it?
If your filling is runny, it likely means the butter and sugar were over-beaten or the milk was too warm. To thicken it, add more sifted powdered sugar, one tablespoon at a time, beating well after each addition until it reaches a spreadable consistency. You can also chill the filling for 15 minutes before using it.
Can I make the filling ahead of time?
Yes, you can make the filling up to 3 days in advance. Store it in an airtight container in the refrigerator. When you are ready to use it, let it sit at room temperature for about 30 minutes, then give it a quick stir to restore its creamy texture.
Do I have to replace the tops of the cupcakes?
No, it is optional. If you prefer, you can simply fill the hole and frost the cupcake without putting the top back on. This creates a larger pocket of filling, which many people enjoy. Just be sure to pipe the filling high enough to create a nice mound under the frosting.
What is the best way to pipe the filling into the cupcakes?
Using a piping bag fitted with a large round tip (like a Wilton 1A) is the cleanest and easiest method. It allows you to fill the hole completely without getting filling all over the top of the cupcake. If you don’t have a piping bag, a small spoon or a zip-top bag with a corner snipped off works just fine.
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