Cupcakes with surprises inside are always more fun. Here are three (well, three and a half!) different methods to use to fill your cupcakes.
1. With a pastry bag
When you want to fill a cupcake with frosting, pastry cream or a citrus curd, a pastry bag fitted with a tip is fastest. All you have to do is gently insert the tip about ¾ inch into the cake, squeeze out a tablespoon or so of frosting and move on to the next cake. If you don’t have a pastry bag, cut a cone-shaped piece of cake from the tops of each cupcake. Add the frosting to a resealable plastic bag and trim off the corner to create a piping tip. Fill the holes in the cupcake and replace with the flat tops of the cupcakes before frosting.
2. Halve and spread
As long as you don’t bake the cakes in wrappers, you can halve the cupcakes crosswise (as you would a layer cake), spread the filling on the bottom half and top with the other half before frosting.