20 Decadent Filled Cupcake Recipes Irresistible

Who can resist a cupcake—especially one oozing with luscious fillings? Whether you’re craving rich chocolate ganache, tangy fruit curd, or creamy peanut butter surprise, these 20 decadent filled cupcake recipes are pure indulgence in every bite. Perfect for celebrations, sweet cravings, or just because, these treats will make any day feel special. Ready to bake your way to happiness? Let’s dive in!

Chocolate Ganache Filled Vanilla Cupcakes

These dreamy vanilla cupcakes hide a rich chocolate ganache surprise inside—perfect for impressing guests or treating yourself!

Ingredients

• For the cupcakes: 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 1/2 cup unsalted butter (softened), 1 cup granulated sugar, 2 large eggs, 2 tsp vanilla extract, 1/2 cup whole milk
• For the ganache: 1/2 cup heavy cream, 4 oz semi-sweet chocolate (chopped)

Instructions

1. Prep: Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Dry mix: Whisk 1 1/2 cups flour, 1 tsp baking powder, and 1/4 tsp salt in a bowl.
3. Cream butter & sugar: Beat 1/2 cup butter and 1 cup sugar until fluffy. Add 2 eggs one at a time, then 2 tsp vanilla.
4. Combine: Alternate adding dry mix and 1/2 cup milk to butter mixture, mixing just until combined.
5. Bake: Divide batter evenly into liners. Bake 18–20 minutes until tops spring back. Cool completely.
6. Ganache: Heat 1/2 cup cream until steaming. Pour over 4 oz chocolate; stir until smooth. Cool 10 minutes.
7. Fill: Cut a small hole in each cupcake center. Pipe or spoon ganache inside. Replace tops.

The contrast of fluffy vanilla cake and molten chocolate filling makes every bite feel like a celebration—no frosting required!

Tip: For neat filling, use a piping bag with a round tip to inject ganache deep into the cupcakes.

Strawberry Jam Filled Lemon Cupcakes

These sunny lemon cupcakes hide a sweet surprise—a gooey strawberry jam center that bursts with flavor in every bite!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup whole milk
• 1/2 cup strawberry jam
• 1 cup powdered sugar (for optional glaze)

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 1/2 cups flour, 1 tsp baking powder, and 1/4 tsp salt in a bowl.
3. Beat 1/2 cup butter and 3/4 cup sugar until fluffy. Add eggs one at a time, then mix in 1 tbsp lemon zest and 1/4 cup lemon juice.
4. Alternate adding dry ingredients and 1/2 cup milk to the batter, mixing until just combined.
5. Divide batter evenly among liners. Bake for 18-20 minutes until tops spring back when touched. Cool completely.
6. Use a small spoon to carve a 1-inch hole in each cupcake center. Fill with 1/2 cup strawberry jam total (about 2 tsp per cupcake).
7. Optional: Mix 1 cup powdered sugar with 1-2 tbsp lemon juice for a drizzle.

The tangy lemon cake and fruity jam filling create a perfect balance—like a handheld sunshine dessert!

Tip: For neat filling, pipe the jam using a plastic bag with the corner snipped off.

Salted Caramel Filled Chocolate Cupcakes

These decadent cupcakes hide a gooey salted caramel surprise inside—perfect for when you want to impress but don’t want to fuss.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup water
• ⅓ cup vegetable oil
• 1 tbsp white vinegar
• 1 tsp vanilla extract
• ½ cup salted caramel sauce (store-bought or homemade)
• 1 cup chocolate frosting
• Flaky sea salt, for garnish

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together 1 ½ cups flour, 1 cup sugar, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt.
3. Add 1 cup water, ⅓ cup vegetable oil, 1 tbsp vinegar, and 1 tsp vanilla. Stir until just combined (small lumps are okay).
4. Divide batter evenly among liners, filling each halfway. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
5. Use a small spoon to carve a 1-inch hole in the center of each cupcake. Fill with ½ cup salted caramel sauce, then replace the cake plug (trim if needed).
6. Frost with 1 cup chocolate frosting and sprinkle with flaky sea salt.

The magic here? The caramel stays luxuriously soft inside, contrasting with the fluffy chocolate crumb. No one will guess how simple they are to make!

Tip: Warm the caramel slightly for easier piping—just don’t overheat, or it’ll soak into the cake.

Peanut Butter Filled Banana Cupcakes

These moist banana cupcakes hide a creamy peanut butter surprise inside—perfect for sneaking in a little extra indulgence with every bite.

Ingredients:

• 1 1/2 cups mashed ripe bananas (about 3 medium)
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together flour, baking soda, and 1/2 tsp salt in a bowl.
3. Beat butter and brown sugar until fluffy. Add egg and 1 tsp vanilla, then mix in mashed bananas.
4. Gradually stir dry ingredients into wet until just combined.
5. In a small bowl, mix peanut butter and powdered sugar until smooth.
6. Fill muffin cups halfway with batter. Drop 1 tsp peanut butter mixture into each, then cover with remaining batter.
7. Bake for 18–20 minutes until a toothpick comes out clean (avoid the center filling). Cool before serving.

The peanut butter center stays irresistibly soft, creating a gooey contrast to the fluffy banana cake. Tip: For extra flair, drizzle melted chocolate over cooled cupcakes.

Raspberry Cream Filled Vanilla Cupcakes

These dreamy cupcakes hide a luscious raspberry cream surprise inside—perfect for impressing guests or treating yourself!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup whole milk
• 1/2 cup seedless raspberry jam
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt in a bowl.
3. Beat 1/2 cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in 2 tsp vanilla.
4. Alternately add dry ingredients and 1/2 cup milk to the butter mixture, mixing just until combined.
5. Divide batter evenly among liners. Bake for 18–20 minutes until tops spring back. Cool completely.
6. Meanwhile, whip 1 cup heavy cream and 2 tbsp powdered sugar to stiff peaks. Fold in 1/2 cup raspberry jam until swirled.
7. Use a spoon to scoop a small hole in each cupcake’s center. Pipe or spoon the raspberry cream inside.

The jam-swirled cream filling stays delightfully fluffy, while the vanilla cupcake keeps it light—no fancy piping required!

Tip: For neat filling, use a piping bag with a narrow tip to inject the cream after poking the hole.

Nutella Filled Hazelnut Cupcakes

These decadent cupcakes hide a gooey Nutella surprise inside, with toasted hazelnuts adding a cozy crunch to every bite.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• ⅓ cup finely chopped toasted hazelnuts
• ½ cup Nutella (plus extra for drizzling)

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ½ tsp salt in a bowl.
3. Beat ½ cup butter and ¾ cup sugar until fluffy. Add eggs one at a time, then 1 tsp vanilla.
4. Alternate mixing dry ingredients and ½ cup milk into the batter until just combined. Fold in ⅓ cup hazelnuts.
5. Fill liners halfway, add 1 tsp Nutella to each, then cover with more batter (cups should be ¾ full).
6. Bake for 20–22 minutes until tops spring back. Cool completely, then drizzle with extra Nutella.

The hazelnut batter bakes up tender around that molten center, making these cupcakes feel like a hug in dessert form.

Tip: Freeze the Nutella in teaspoon-sized dollops beforehand for mess-free filling!

Lemon Curd Filled Blueberry Cupcakes

These Lemon Curd Filled Blueberry Cupcakes are a burst of sunshine in every bite—tangy lemon curd meets juicy blueberries in a tender vanilla cupcake.

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1 cup fresh blueberries
• 1/2 cup lemon curd (store-bought or homemade)
• 1 tbsp powdered sugar (for dusting)

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. Whisk together 1 1/2 cups flour, 1 tsp baking powder, and 1/4 tsp salt in a bowl.
3. In a separate bowl, beat 1/2 cup butter and 3/4 cup sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add the dry ingredients and 1/2 cup milk to the butter mixture, mixing just until combined. Gently fold in blueberries.
5. Divide batter evenly among liners. Bake for 20–22 minutes, until a toothpick comes out clean. Cool completely.
6. Use a small spoon to carve a 1-inch hole in the center of each cupcake. Fill with 1/2 cup lemon curd, then dust with 1 tbsp powdered sugar.

The surprise lemon curd center turns these into little handheld desserts—perfect for brunch or a sweet afternoon pick-me-up.

Tip: For extra flair, top with a dollop of whipped cream and a fresh blueberry.

Cookies and Cream Filled Chocolate Cupcakes

These decadent cupcakes pack a creamy Oreo surprise inside rich chocolate batter—perfect for impressing guests or treating yourself!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tbsp white vinegar
• 1 tsp vanilla extract
• 12 Oreo cookies, halved (plus 3 crushed for garnish)
• 1 cup whipped cream cheese frosting

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk 1 1/2 cups flour, 1 cup sugar, 1/3 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt in a bowl. Add 1 cup water, 1/3 cup oil, 1 tbsp vinegar, and 1 tsp vanilla; stir until smooth.
3. Fill liners halfway, press an Oreo half into each, then cover with more batter (cookies should be submerged). Bake for 20 minutes until tops spring back.
4. Cool completely, then pipe 1 cup frosting onto cupcakes and sprinkle with crushed Oreos.

The hidden cookie layer stays satisfyingly crisp, while the fluffy frosting balances the deep chocolate flavor. Tip: For extra Oreo punch, mix crushed cookies into the frosting!

Pumpkin Spice Filled Cinnamon Cupcakes

These cozy cupcakes hide a spiced pumpkin surprise inside—perfect for surprising your family with a warm, autumnal treat!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1/2 cup pumpkin puree
• 1/4 cup brown sugar
• 1/2 tsp pumpkin pie spice

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together flour, baking powder, baking soda, salt, and 1 tsp cinnamon in a bowl.
3. Beat butter and granulated sugar until fluffy. Add eggs one at a time, then vanilla. Alternate mixing in dry ingredients and buttermilk until just combined.
4. In another bowl, mix pumpkin puree, brown sugar, and pumpkin pie spice.
5. Fill each muffin cup halfway with batter. Add 1 tsp pumpkin mixture to the center, then top with more batter until 3/4 full.
6. Bake for 18–20 minutes until a toothpick inserted near the edge comes out clean.

The magic here? Cutting into these reveals a gooey, spiced pumpkin core that pairs perfectly with the cinnamon-kissed cake.

Tip: For extra flair, dust with cinnamon sugar right after baking while the tops are still warm.

Orange Marmalade Filled Almond Cupcakes

These tender almond cupcakes hide a sweet surprise—a gooey orange marmalade center that adds a bright, citrusy kick to every bite.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp almond extract
• 1/2 cup whole milk
• 1/3 cup orange marmalade
• Powdered sugar (for dusting)

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. Whisk together all-purpose flour, almond flour, baking powder, and salt in a bowl.
3. In a separate bowl, beat butter and granulated sugar until fluffy. Add eggs one at a time, then mix in almond extract.
4. Alternately add dry ingredients and milk to the butter mixture, mixing just until combined.
5. Divide batter evenly among liners (about 2/3 full). Bake for 18–20 minutes, until a toothpick inserted near the edge comes out clean.
6. Cool cupcakes for 5 minutes, then use a small spoon to scoop out a teaspoon-sized hole from the center of each. Fill with orange marmalade.
7. Dust lightly with powdered sugar before serving.

The almond extract and marmalade create a nostalgic flavor duo—like a grown-up version of jelly-filled donuts!

Tip: For extra flair, top with a dollop of whipped cream and a thin orange slice.

Cherry Pie Filled Vanilla Cupcakes

These cherry pie-filled vanilla cupcakes are like a handheld dessert dream—fluffy vanilla cake hiding a sweet-tart cherry surprise in every bite!

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup whole milk
• 1 cup canned cherry pie filling
• 1/2 cup powdered sugar (for dusting, optional)

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. Whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt in a bowl.
3. Beat 1/2 cup butter and 3/4 cup sugar until fluffy. Add eggs one at a time, then mix in 2 tsp vanilla.
4. Alternately add the dry ingredients and 1/2 cup milk to the butter mixture, mixing just until combined.
5. Divide batter evenly among liners (about 2/3 full). Drop 1 heaping tsp cherry pie filling into the center of each, pressing lightly.
6. Bake for 20–22 minutes until tops spring back when touched. Cool completely.
7. Dust with powdered sugar before serving, if desired.

The magic here? The cherry filling sinks just enough to create a gooey pocket without disappearing—like a mini pie inside your cupcake!

Tip: For extra flair, top with a dollop of whipped cream and a fresh cherry.

White Chocolate Filled Red Velvet Cupcakes

These decadent cupcakes hide a creamy white chocolate surprise inside—perfect for impressing guests or treating yourself!

Ingredients:

• 1 1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp cocoa powder
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1 large egg
• 1 tbsp red food coloring
• 1 tsp vanilla extract
• 1/2 tsp white vinegar
• 4 oz white chocolate, chopped
• 1/4 cup heavy cream

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 1/4 cups flour, 3/4 cup sugar, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tbsp cocoa powder in a bowl.
3. In another bowl, mix 1/2 cup buttermilk, 1/4 cup vegetable oil, 1 egg, 1 tbsp red food coloring, 1 tsp vanilla, and 1/2 tsp vinegar. Fold into dry ingredients until just combined.
4. Divide batter evenly among liners (2/3 full). Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
5. Meanwhile, heat 1/4 cup heavy cream until steaming. Pour over 4 oz white chocolate; let sit 1 minute, then stir until smooth. Chill 15 minutes to thicken.
6. Core each cupcake with a small knife, fill with 1 tsp white chocolate ganache, and replace the top. Dust with extra cocoa if desired.

The contrast of tangy red velvet and rich white chocolate makes every bite irresistible—like a mini celebration in your mouth!

Tip: For extra flair, drizzle melted white chocolate over the cupcakes before serving.

Caramel Apple Filled Spice Cupcakes

These cozy cupcakes pack a surprise—gooey caramel and tender spiced apples hidden inside every bite. Perfect for when you want dessert to feel a little extra special!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• 1 cup finely diced peeled apples (like Honeycrisp)
• 12 soft caramel candies, unwrapped
• Whipped cream or cinnamon sugar for topping (optional)

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp salt in a bowl.
3. Beat ½ cup butter and ¾ cup sugar until fluffy. Add eggs one at a time, then 1 tsp vanilla. Alternate mixing in dry ingredients and ½ cup buttermilk until just combined. Fold in apples.
4. Fill liners halfway, press a caramel into each center, then cover with more batter (cups should be ¾ full). Bake 20–22 minutes until tops spring back.
5. Cool 5 minutes, then transfer to a rack. Serve warm with whipped cream or a dusting of cinnamon sugar.

The magic? The caramel melts into the spiced cake, creating little pockets of saucy goodness. Tip: For extra apple flavor, toss diced apples with 1 tbsp brown sugar before folding into the batter.

Peach Cobbler Filled Vanilla Cupcakes

These cupcakes are like a summer peach cobbler in handheld form—juicy peach filling tucked inside fluffy vanilla cake, topped with a buttery crumble.

Ingredients

• For the cupcakes: 1 ½ cups all-purpose flour, 1 tsp baking powder, ¼ tsp salt, ½ cup unsalted butter (softened), ¾ cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, ½ cup whole milk
• For the filling: 1 ½ cups diced fresh peaches (peeled), 2 tbsp brown sugar, 1 tsp lemon juice, ½ tsp cinnamon
• For the crumble: ¼ cup all-purpose flour, 2 tbsp cold unsalted butter (cubed), 2 tbsp brown sugar, pinch of salt

Instructions

1. Make the filling: In a small saucepan over medium heat, combine peaches, 2 tbsp brown sugar, lemon juice, and ½ tsp cinnamon. Cook for 5 minutes, stirring, until peaches soften. Set aside to cool.
2. Make the crumble: Mix ¼ cup flour, 2 tbsp brown sugar, and a pinch of salt. Cut in 2 tbsp cold butter until crumbly. Refrigerate until ready to use.
3. Bake the cupcakes: Preheat oven to 350°F. Line a 12-cup muffin tin. Whisk 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt. In another bowl, beat ½ cup butter and ¾ cup sugar until fluffy. Add eggs one at a time, then 1 tsp vanilla. Alternate adding dry ingredients and ½ cup milk. Fill liners halfway, add 1 tsp peach filling, then cover with more batter. Sprinkle with crumble.
4. Bake for 20–22 minutes until a toothpick comes out clean. Cool before serving.

The surprise gooey peach center and crunchy topping make these cupcakes a playful twist on two classics. Tip: For extra decadence, drizzle with caramel sauce while still warm.

Maple Cream Filled Pumpkin Cupcakes

These spiced pumpkin cupcakes hide a luscious maple cream surprise inside—perfect for when you want a little autumn magic in every bite.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ½ tsp salt
• 1 cup canned pumpkin puree
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ⅓ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 4 oz cream cheese, softened
• ¼ cup pure maple syrup
• ½ cup powdered sugar

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a bowl.
3. In another bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth. Fold in dry ingredients until just combined.
4. Divide batter evenly among muffin cups. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
5. Beat cream cheese, maple syrup, and powdered sugar until fluffy. Use a small spoon to scoop a teaspoon of cake from the center of each cupcake, then pipe or spoon in the maple cream.

The contrast of moist pumpkin spice cake and the cool, velvety maple filling makes these cupcakes irresistible—like a handheld pumpkin pie meets cheesecake!

Tip: For extra flair, drizzle cupcakes with melted white chocolate and a sprinkle of cinnamon.

Blueberry Cheesecake Filled Vanilla Cupcakes

These dreamy cupcakes combine fluffy vanilla cake with a tangy blueberry cheesecake surprise—perfect for surprising your family or impressing guests!

Ingredients

• For the cupcakes: 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 1/2 cup unsalted butter (softened), 1 cup granulated sugar, 2 large eggs, 2 tsp vanilla extract, 1/2 cup whole milk
• For the filling: 4 oz cream cheese (softened), 1/4 cup granulated sugar, 1/2 tsp vanilla extract, 1/2 cup fresh blueberries (lightly mashed)

Instructions

1. Prep: Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Make the batter: Whisk together 1 1/2 cups flour, 1 tsp baking powder, and 1/4 tsp salt. In another bowl, beat 1/2 cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in 2 tsp vanilla. Alternate adding dry ingredients and 1/2 cup milk until just combined.
3. Make the filling: Beat 4 oz cream cheese, 1/4 cup sugar, and 1/2 tsp vanilla until smooth. Fold in mashed blueberries.
4. Assemble: Fill cupcake liners halfway with batter. Drop 1 tbsp filling into each, then cover with more batter until 3/4 full.
5. Bake: 20–22 minutes, until tops spring back when touched. Cool completely before serving.

The magic? Cutting into these reveals a vibrant purple swirl of creamy cheesecake and juicy berries—no fancy piping required!

Tip: For extra flair, top with a blueberry and a dusting of powdered sugar.

Toasted Coconut Filled Chocolate Cupcakes

These decadent cupcakes pack a surprise—a creamy toasted coconut filling nestled inside rich chocolate cake, finished with a fluffy frosting.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ⅓ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup water
• ⅓ cup vegetable oil
• 1 tbsp white vinegar
• 1 tsp vanilla extract
• 1 cup sweetened shredded coconut, toasted
• ½ cup heavy cream
• 2 tbsp powdered sugar
• 1 cup chocolate frosting (store-bought or homemade)

Instructions

1. Prep: Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Batter: Whisk flour, 1 cup granulated sugar, cocoa powder, 1 tsp baking soda, and ½ tsp salt in a bowl. Add water, vegetable oil, vinegar, and 1 tsp vanilla; mix until smooth.
3. Bake: Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
4. Filling: Pulse 1 cup toasted coconut, ½ cup heavy cream, and 2 tbsp powdered sugar in a blender until thick. Hollow out cupcake centers with a spoon; fill with coconut mixture.
5. Frost: Pipe or spread chocolate frosting over each cupcake. Sprinkle with extra toasted coconut.

The contrast of fluffy cake, gooey coconut filling, and silky frosting makes these irresistible—especially for coconut lovers!

Tip: Toast coconut in a dry skillet over medium heat for 3–5 minutes, stirring often, until golden.

Lime Curd Filled Coconut Cupcakes

These tropical-inspired cupcakes pack a zesty surprise inside—a tangy lime curd that pairs perfectly with fluffy coconut cake.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup coconut milk
• 1/2 cup sweetened shredded coconut
• 1/2 cup lime curd (store-bought or homemade)

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. Whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt in a bowl.
3. Beat 1/2 cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add dry ingredients and 1/2 cup coconut milk to the batter, mixing just until combined. Fold in 1/2 cup shredded coconut.
5. Divide batter evenly among liners. Bake for 18–20 minutes until tops spring back when pressed. Cool completely.
6. Use a small spoon to carve a 1-inch hole in the center of each cupcake. Fill with 1/2 cup lime curd, then replace the cake plug.

The contrast of tart lime and toasty coconut makes these cupcakes a standout—ideal for summer picnics or whenever you crave a sunny flavor boost.

Tip: Toast extra shredded coconut for a crunchy garnish!

Black Forest Filled Chocolate Cupcakes

These decadent cupcakes pack all the rich, cherry-kissed flavor of a Black Forest cake into a handheld treat—perfect for when you crave something fancy but fuss-free.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ⅓ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup water
• ⅓ cup vegetable oil
• 1 tbsp white vinegar
• 2 tsp vanilla extract
• 1 cup cherry pie filling
• 1 cup whipped cream
• Dark chocolate shavings (for garnish)

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, ⅓ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt.
3. Add 1 cup water, ⅓ cup vegetable oil, 1 tbsp vinegar, and 2 tsp vanilla extract. Stir until just combined (small lumps are okay).
4. Divide batter evenly among liners. Bake for 18–20 minutes, until a toothpick comes out clean. Cool completely.
5. Use a spoon to scoop a small well from the center of each cupcake. Fill with 1 cup cherry pie filling.
6. Top with 1 cup whipped cream and a sprinkle of dark chocolate shavings.

The surprise cherry filling and fluffy cream topping make these feel like a mini celebration—no fork required!

Tip: For extra depth, add 1 tbsp cherry liqueur to the filling (or sub ½ tsp almond extract if avoiding alcohol).

Tiramisu Filled Coffee Cupcakes

These Tiramisu Filled Coffee Cupcakes combine the rich flavors of espresso and mascarpone in a fluffy, irresistible treat—perfect for impressing guests or treating yourself!

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup strong brewed coffee, cooled
• 1/4 cup milk
• 1 tsp vanilla extract
• 1/2 cup mascarpone cheese
• 1/4 cup powdered sugar
• 1 tbsp coffee liqueur (optional)
• Cocoa powder, for dusting

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. Whisk together 1 1/2 cups flour, 1 tsp baking powder, and 1/4 tsp salt in a bowl.
3. Beat 1/2 cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add the dry ingredients and 1/2 cup coffee + 1/4 cup milk, mixing until just combined.
5. Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
6. Beat 1/2 cup mascarpone, 1/4 cup powdered sugar, and 1 tbsp coffee liqueur (if using) until smooth.
7. Use a spoon to scoop a small hole in each cupcake, then fill with mascarpone mixture. Dust with cocoa powder.

The surprise tiramisu filling makes these cupcakes extra special, with a creamy contrast to the coffee-kissed cake. Tip: For a stronger coffee flavor, brush cooled cupcakes with a little extra brewed coffee before filling!

Conclusion

With 20 decadent filled cupcake recipes, there’s something here for every sweet tooth! Whether you’re baking for a special occasion or just treating yourself, these irresistible treats are sure to impress. Try a few, leave a comment with your favorite, and don’t forget to share the love—pin this roundup for your next baking adventure. Happy baking!