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Baby Cupcakes

Baby Cupcakes

These yummy cupcakes are filled and then frosted. Bite into them to reveal the surprise.

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20 min
Prep Time
1 hr 20 min
Total Time



3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/2 cups sugar

3/4 cup Land O Lakes® Butter, softened

4 large Land O Lakes® Eggs

1 cup milk

1 tablespoon vanilla


1 cup Land O Lakes® Heavy Whipping Cream

1/4 cup powdered sugar

1/4 teaspoon vanilla

2 drops red or blue food color, as desired


1/2 cup Land O Lakes® Butter, softened

6 cups powdered sugar

1/8 teaspoon salt

6 to 8 tablespoons Land O Lakes® Half & Half

1 teaspoon vanilla

1 tablespoon light corn syrup

3 (1-ounce) squares unsweetened baking chocolate, melted, cooled

How to make

  1. STEP 1

    Heat oven to 350°F. Place paper baking cups into muffin pan cups; set aside.

  2. STEP 2

    Combine flour, baking powder and 1/2 teaspoon salt in bowl; set aside.

  3. STEP 3

    Combine sugar and 3/4 cup butter in another bowl; beat at medium speed, scraping owl occasionally, until creamy. Add 1 egg at a time, beating well after each addition. Add flour mixture alternately with milk and 1 tablespoon vanilla, beating at low speed after each addition, just until mixed.

  4. STEP 4

    Spoon batter evenly into paper baking cups. Bake 18-20 minutes or until toothpick inserted near center comes out clean. Let stand 10 minutes in pans; remove to cooling racks. Cool completely.

  5. STEP 5

    Beat chilled whipping cream and 1/4 cup powdered sugar in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in 1/4 teaspoon vanilla and food color, as desired.

  6. STEP 6

    Remove teaspoonful cake from center of each cupcake; reserve cake piece. Fill hole with about 1 teaspoon filling; top with reserved cake piece.

  7. STEP 7

    Beat 1/2 cup butter in bowl at medium speed until creamy. Add melted chocolate; beat until well mixed. Gradually add powdered sugar and 1/8 teaspoon salt alternately with 1 teaspoon vanilla and enough half & half for desired frosting consistency; mix well. Stir in corn syrup.

  8. STEP 8

    Frost cupcakes. Decorate, as desired. Store refrigerated.

Read the Story Behind the Recipe

Tip #1

Read more about this recipe on Recipe Buzz® Blog.

Nutrition (1 cupcake)

390 Calories
17 Fat (g)
70 Cholesterol (mg)
230 Sodium (mg)
59 Carbohydrates (g)
1 Dietary Fiber
4 Protein (g)
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