Cupcake Filling Cheat Sheet
July 2, 2025
Can’t decide what to tuck inside your cupcakes? This handy cheat sheet is your sweet tooth’s best friend! From classic jam and silky ganache to fun surprises like cookie dough or lemon curd!
| Cookie Dough | Marshmallow Fluff | Caramel | Fruit Jam | Lemon Curd |
| Hazelnut Spread | Cheesecake | Mousse | Chocolate Ganache | Cream |
Cookie Dough Filling
Use either homemade edible cookie dough or store-bought. I recommend Cookie Dough Café, Eat Pastry, or Doughp.
Marshmallow Fluff Filling
I like using Fluff Marshmallow Spread or Jet-Puffed.
Caramel or Dulce De Leche
Use a thick caramel or dulce de leche so it doesn’t ooze out of the cupcake. Homemade works great, or go for a scoopable jarred caramel instead of a squeeze bottle.
Fruit Jam Or Preserves
Use any thick jam or preserves—homemade or store-bought is fine, just make sure it isn’t runny.
Lemon Curd Filling
Homemade is delicious, but store-bought options like Bonne Maman or Tiptree work just as well.
Cheesecake Filling
You can make your own no-bake cheesecake filling, or use Philadelphia’s ready-to-eat version. In a pinch, prepared Jell-O cheesecake pudding is a decent backup.
Mousse
You can use a store-bought mousse mix like Lindt or Baker’s Choice, or a prepared mix from Walmart.
For an easy homemade version:Melt 1/2 cup semi-sweet chocolate chips in short bursts in the microwave, stirring until smooth.Let cool slightly. Whip 1 cup cold heavy cream until stiff peaks form. Fold in the cooled chocolate and 1/2 teaspoon vanilla extract until fully combined and fluffy.
Chocolate Ganache
Use thick hot fudge topping or make your own ganache:
Combine 12 oz (2 cups) chopped semi-sweet or dark chocolate (or high-quality chocolate chips) with 3/4 cup heavy cream, 2 tablespoons unsalted butter, and 1 teaspoon vanilla extract. Heat the cream in the microwave until it just begins to simmer (about 1 minute). Pour over the chocolate and let it sit for 1–2 minutes without stirring. Gently whisk until the mixture is smooth. Stir in the butter and vanilla until fully combined.Chill for 1–2 hours, then whip with a mixer until light and fluffy. The result is a thick, mousse-like ganache perfect for piping into cupcakes.
Cream Filling
I suggest using a whipped cream filling or whipped buttercream. You can usually find both at the grocery store—look for buttercream in the bakery section.
To make whipped cream filling at home:
In a large mixing bowl, combine 1 cup cold heavy whipping cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract. Beat on medium-high speed until stiff peaks form. It should be thick, fluffy, and stable enough to pipe into cupcakes. Keep it chilled until ready to use.
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