Cakespy: Cupcake-Stuffed Cupcakes Recipe

Name: Cakespy: Cupcake-Stuffed Cupcakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 batch (18-24) miniature cupcakes, baked, frosted, and chilled in refrigerator for at least an hour; ½ tablespoons (1 1/2 sticks) unsalted butter, softened; 2 eggs; 1 cup granulated sugar; 1 teaspoon vanilla; 1 cup (4.5 ounces) cake flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup milk; 2-3 cups buttercream frosting; Sprinkles (optional)

Servings: persons

1 batch (18-24) miniature cupcakes, baked, frosted, and chilled in refrigerator for at least an hour
½ tablespoons (1 1/2 sticks) unsalted butter, softened
2 eggs
1 cup granulated sugar
1 teaspoon vanilla
1 cup (4.5 ounces) cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2-3 cups buttercream frosting
Sprinkles (optional)

1
Adjust oven rack to middle position and preheat oven to 350u00b0F. Line two muffin tins with standard sized cupcake liners. Remove your chilled mini cupcakes from the fridge. If made using paper liners, remove the liners. Set aside.
2
Combine butter, eggs, sugar, and vanilla and beat with wooden spoon until thick and lightened in color, about 5 minutes. Combine flour, baking powder, and salt in separate bowl. Alternately add flour mixture and milk to butter mixture in four batches, beating with spoon until smooth to incorporate after each addition.
3
Fill cupcake cups no more than halfway full with batter. In each half-filled cup, place one mini cupcake directly in the center. Cover cupcakes with extra batter if desired (see note)
4
Place in the oven with a cookie sheet underneath in case of dripping. Bake until light golden brown (about 25 minutes). The frosting from the mini cupcakes may have melted over the sides a bit, but you should still be able to see if the cake has browned.
5
Remove from oven and let cool. Once fully cooled, top the cupcakes with frosting.
6
If desired, garnish with sprinkles.

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 batch (18-24) miniature cupcakes, baked, frosted, and chilled in refrigerator for at least an hour, ½ tablespoons (1 1/2 sticks) unsalted butter, softened, 2 eggs, 1 cup granulated sugar, and more.

Yes, Cakespy: Cupcake-Stuffed Cupcakes Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!