Peanut Butter Filling

I love special decadent fillings like this peanut butter filling for cakes, cookies, and cupcakes.


When you take your first bite of this creamy delicious smooth peanut butter filling, stuffed inside that cupcake or layer cake, you will know why this will be the best-filled cake you ever ate!


This peanut butter filling is truly the way to a peanut butter lover's heart for sure. Using the filling in a chocolate cupcake or a chocolate baked layer cake will take you to the next level of yum!


Whenever I need to bake a special cake and there is a peanut butter lover, this is my go-to recipe! A sure winner every time.


When you have a house full of peanut butter lovers, you're going to be a superstar baker with this easy recipe no matter what you slather it in or on.


The smooth fulling filling is a big hit every time with the young and young at heart.


My grandson was a big fan of this one and I make sure he gets this in every birthday cake when I get to make one for him.


Scroll down and print off this easy recipe and make your peanut butter lovers happy!

Berry Filling Recipe

I just got some wonderful fresh berries from my Blackberry and Raspberry bushes. I decided to make some berry filling that could be used in pies, topping for ice cream, added to pound cakes with whipped cream or even a filling for a turnover with puff pastry. This was a great filling I will make time and time again!

 Berry Filling Recipe :

(note I had lots of berries cut the recipe in half for less)

1 cup sugar or more if you like sweeter by taste

4 cups raspberries

3 cups blackberries (you can use blueberries also if you want triple berries I would do 3 cups red 2 cups black and 1 cup blue )

3 tablespoons cornstarch

2 tablespoons quick-cooking tapioca

1/4 teaspoon each salt and cinnamon

1 tablespoon butter

water if needed

Puree 1 cup berries combined or just the raspberries set aside.


In a medium saucepan add the puree, cornstarch, and tapioca. Place on medium heat. When it starts to boil add the sugar until dissolved and start to thicken it's just a few minutes. Add the salt, cinnamon, and butter. Fold in the berries gently. If too thick add a little water.


Use on cakes, cheesecake topping, two crusted pies on ice cream, tarts, cookies, turnovers or anything else you like.

The Best Fillings For Cupcakes Recipes

There are many ways to fill a cupcake and with amazing fillings to make them over the top gourmet!

A few simple tools will work. I have used a sharp paring knife, apple corer (my favorite) small appetizer cookies mini cutters just to name a few of the easier ones.

For the fillings I use a ziplock bag, fill and snip a small portion of the end off to squeeze out the filling.



So let's get started to making the filling recipes. Raspberry, peanut butter, lemon curd, chocolate pudding, and smores filling just to name a few at the top of my list. Interested? Of course, if you're making an instant treat with puddings you can just make your favorite fillings to include even instant cheesecake filling to butterscotch with the instant brands out on the market.

Smore's Filled Cupcakes Recipe below

All topped with a buttercream frosting or choice or a rich ganache.
For white or yellow cakes, I like to fill them with lemon, coconut cream, chocolate or even a vanilla pudding.
Mix and match your favorites.
For the chocolate cake try these fillings, smores, peanut butter, raspberry, and chocolate filling.

First Bake a batch of your favorite cupcakes using a mix or a favorite recipe!

Coconut Cream Filled Cupcakes:
(this goes on top of the batter in the center before baking)

2 egg whites
2 tablespoons flour
1/3 cup sugar
1 3/4 cups of flaked coconut put through a food processor
Mix all together. Put a small amount of batter in a paper line cupcake tin, put some of the filling in the center and top with more batter. Bake to package directions.

Raspberry Filled Cupcakes:
(filled after the cupcakes are baked and cooled)

2 cups fresh raspberries smashed
1/3 cup sugar
1 1/4 cup water
3 tablespoons corn starch
1 tablespoon Chambord or Vanilla Extract

Mix the sugar, corn starch and little water to blend smooth, add the rest of the water then and Chambord. Cook until thickened. Fill cooled cupcakes by cutting the middles out and piping in the filling in the center. Replace with the cake that was removed and frost.

Peanut Butter Filled Cupcakes:
(filling is used after the cakes are baked then cooled)

1 1/2 cups powdered sugar

3/4 cup creamy peanut butter
1/4 stick of butter, softened
3 tablespoons of heavy cream

Add all ingredients in mixing bowl and beat using an electric mixer add more cream if too stiff should be fluffy enough to fill not dry.

Filled the center of cooled cupcakes by scooping out the middles and piping the filling into the centers. Replace the cake and frost.

Fresh Lemon Curd Recipe:
(filled after the cakes are baked then cooled)

1 cup of sugar
3 eggs
1/2 cup freshly squeezed, seeds removed lemon juice
1 tablespoon fresh lemon peel
1/4 cup butter melted

Using a double boiler, place beat the eggs and sugar together add to the boiler pan. Add the lemon juice, peel, and butter. Simmer over the boiling water until thickened around 15 minutes
Fill cooled cupcakes with lemon curd by removing the center of the cupcake, pipe in with the lemon curd and replace the cake into the center. Sprinkle with powdered sugar.

Smore's Filling: (as shown in the first photo, using a chocolate cake for the cupcakes the bake, cooled and filled)

6 tablespoon unsalted butter, melted
1 cup plus 2 tablespoons powdered sugar
1 cup plus 2 tablespoons marshmallow fluff
1 teaspoon vanilla extract

Beat together ingredients. Add 1/4 mini chocolate chips set aside.

In a food processor add 1 package of graham crackers with 3 tablespoons softened butter. Pulse until crumbs.
In the center of the cooled cupcakes, cut the centers out. Spoon in a little of the crumbs mixture in first then pipe filling (using a ziplock bag with this filling and snip the end off) adding a small amount of marshmallow filling on top of the crumb mixture. Top with cut out of cupcake middle.  Frost,  leave plain or add ice cream for garnishing.

Click links for these other fillings:
Vanilla pudding

Chocolate pudding

Banana pudding

Coconut pudding

Lemon pudding

Cannoli filling


For Ganache Style Glaze toppings:

White:
1/4 cup butter
3 ounces white chocolate
1 3/4 cup powdered sugar
4-5 tablespoons rum or water

In a microwave-safe bowl, add white chocolate and butter till melted. Mix in sugar and water, stir mixing till blended.

Chocolate:
1/4 cup butter
3 ounces dark chocolate
1 3/4 cup powdered sugar
4-5 tablespoons of warm water
In a microwave-safe bowl, add chocolate and butter till melted. Mix in sugar and water, stir mixing till blended.

Ganache:

Easy to make by chopping 8 ounces of good grade chocolate and putting into a heavy duty glass bowl. Heat 1 cup of heavy cream just to a boil and then pour over the chocolate. Let sit around 10 minutes stir until melted and well blended, do not over blend.

Use white or dark chocolates and pour over any cake you like.

Buttercream Frosting:
(High Humidity Frosting: (Great for Florida or hot weather area's.)

2 lbs powdered sugar2/3 cup Crisco
2/3 cup water
1 package of dream whip
2 tablespoons clear vanilla


Beat with a flat beat in an industrial mixer 1 package dream whip and Crisco till light, gradually add the powdered sugar in and little water at a time. Whip or 12 minutes, fold in the vanilla. The frosting is thick and ready to frost a cooled cake.