Recipes for cupcakes filled with cream are a must-have on any Christmas table! Taste it

Looking for a recipe for tender cupcakes filled with cream?

Look no further! These cookies are perfect for Christmas and will melt in your mouth.

And if you’re wondering what the best creams are, you can find out at the end of the article.

Pistachio Cream Cupcakes

Indulge in the joy of the holiday season with these delightful mini-Christmas cupcakes that are sure to make your Christmas dinner extra special.

These homemade treats are filled with crunchy pistachios and a creamy pistachio filling; all topped off with a soft chocolate glaze. Enjoy the festive spirit with every bite!

Ingredients

For cupcakes

• 3/4 cup powdered sugar
• 1 and 1/2 cups all-purpose flour
• 1/4 cup almond flour
• 1/4 cup cocoa powder
• Pinch of salt
• 1/2 cup (1 stick) unsalted butter, very cold and cubed
• 1 large egg

For the frosting

• 5 oz dark or milk chocolate, chopped
• 2/3 cup heavy whipping cream

For the cream

• 1/2 cup pistachios, shelled and chopped
• 1/4 cup pistachio paste

For decoration

• a small amount of melted chocolate
• 1 cup pistachios, finely chopped

Instructions

• n a large mixing bowl, sift together the powdered sugar, all-purpose flour, almond flour, cocoa powder, and salt.
• Add the very cold butter cubes to the dry mixture, and use your fingers to knead the mixture until it has a crumbly consistency.
• Add the egg to the mixture and mix with your hands until the dough comes together.
• Knead the dough with your palms for a minute or two until it is smooth. Do not over-knead or use a mixer.
• Cover the dough with plastic wrap and leave it to rest in the fridge for at least 2 hours.
• After resting, roll out the dough to a thickness of 2 mm.
• Put the rolled dough in the freezer for 15 minutes.
• Take the dough out of the freezer and use a round cutter to cut out 6 circles. Place them one by one in the tartlet tins.
• Put the molds with the dough in the freezer for 2 hours.
• Preheat the oven to 325°F
• Bake the cupcakes for 18 minutes.
• For the chocolate frosting, chop the chocolate into small pieces and put them in a bowl.
• Heat the cream in a saucepan over medium heat until it thickens.
• Pour the hot cream over the chocolate and mix until smooth.
• Once the cupcakes have cooled to room temperature, brush the sides (outside) with melted chocolate and roll them in finely chopped pistachios.
• Place a few pieces of chopped pistachios in each cupcake and spread a small amount of pistachio paste on top.
• Pour the chocolate frosting over the pistachios and pistachio paste and fill the cupcakes to the brim.
• Place in the fridge to set the frosting, it may take at least an hour.
• Keep the cupcakes filled with cream in the fridge. Enjoy!

Custard Cream Cupcakes

This recipe for Christmas cookies with flavored cream is a perfect blend of tasty flavors. Chocolate cupcakes serve as an excellent base for a delicious filling.

And what could be a better pairing with Christmas cookies than homemade eggnog? Get inspired with us!

Ingredients

For cupcakes

• 1/2 cup of softened butter
• 1/2 cup of sugar
• 1 large egg
• 2 tablespoons of dark cocoa
• ¼ teaspoon salt
• 1 3/4 cups plain flour

For pudding

• 2 cups whole milk
• 1/2 cup of sugar
• 2 tablespoons of cornstarch
• 4 large egg yolks
• 1 teaspoon of brandy
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• Whipped cream, fruit, and mint leaves (for decoration)

Instructions

• Preheat the oven to 350°F
• Grease muffin tins with butter.
• For the cupcakes, cream the butter and sugar until the mixture is light in color.
• Mix in the eggs, then the cocoa and salt. Gradually mix in the flour. After the last addition, turn the blender on medium-high speed and blend.
• Place the dough on a floured surface and roll it out.
• Cut out the circles using a cookie cutter with a round or serrated edge.
• Insert the dough circles into the muffin tin holes and press gently to fit into the bottom of the hole.
• Bake for 18 minutes. Allow to cool completely, and then carefully remove.
• Place pie shells on a baking sheet.
• While the cupcakes are cooling, start on the pudding. Whisk together the milk, sugar, and cornstarch in a large saucepan. Beat in the egg and then the brandy.
• Turn on the stove to medium heat.
• Heat the pudding and, whisking frequently, let the pudding cook and thicken. Do not let it boil, but continue to whisk.
• Remove the pot from the heat and whisk in the cinnamon, ginger, and nutmeg.
• Let the custard rest for about 3 minutes, then pour it into the cups so they are as full as possible.
• After filling, refrigerate for at least 30 minutes, preferably 1 hour.
• Before serving, add a dollop of whipped cream, fruit, and a mint leaf to each creamy custard cupcake.

White Chocolate Cranberries Cupcakes

This white chocolate cranberry cupcake is incredibly smooth, creamy, and heavenly. The filling is so delicious that it doesn’t even require baking. Get inspired by our collection of recipes.

Ingredients

For cupcakes

• 2 cups of gluten-free flakes
• 1/2 cup of raw almonds
• 5 tbsp coconut oil (melted)
• 2 tablespoons of maple syrup

For cranberries filling

• 2 cups of cranberries (fresh or frozen)
• 1 cup of water
• 1/4 cup of maple syrup
• 1 teaspoon of agar (replace with gelatin in a 1:1 ratio)

For chocolate filling

• 2/3 cup of coconut milk
• 1 1/2 cups of raw cashew nuts (soaked)
• 1 1/2 cups of cocoa butter
• 1/3 cup of maple syrup
• Pinch of salt
• 4 tablespoons white chocolate (melted and cooled)

Instructions

• Preheat the oven to 320 degrees Fahrenheit.
• In a food processor, pulse the oats and almonds together until combined. Add the melted coconut oil and maple syrup and pulse again until a dough forms.
• Press the dough firmly into the cupcake molds.
• Bake for 10-15 minutes until golden brown.
• Let it cool for 5-10 minutes.
• In a small saucepan, add cranberries, water, and maple syrup. Cook for 10-15 minutes on low to medium heat until the cranberries break down.
• Blend the cranberries with a hand blender, adding water if the sauce is too thick.
• Add one teaspoon of agar powder (or gelatin powder) and cook for another 5 minutes on low heat.
• Leave to cool for a few minutes, then spread the cranberry sauce into 1/2 of the cups and put in the fridge to set for 15 minutes.
• Meanwhile, prepare the white chocolate layer. Melt the white chocolate and cocoa butter in a small saucepan over low heat.
• Blend the cashews, maple syrup, and coconut milk in a food processor until smooth. Add the melted chocolate/cocoa butter and process until combined.
• Pour the white chocolate mixture onto the cream cupcakes and leave to harden in the fridge for 2-3 hours.
• Garnish with sugar-coated cranberries and white chocolate chips, and serve immediately.

Ginger Cream Cupcakes

This recipe for filled cupcakes is the perfect addition to your Christmas table.

Not only will it impress your guests, but it’s also easy to prepare.

The spiced chocolate filling complements the crispy gingerbread and is topped with whipped cream and festive sprinkles to create a delightful holiday treat.

Ingredients

For cupcakes

• 1/2 cup brown sugar
• 1/2 cup butter
• 3 tablespoons honey
• 2 cups all-purpose flour
• 3 teaspoons ground ginger
• 1 teaspoon of ground cinnamon
• 1 teaspoon of spice mix
• 1/4 teaspoon ground cloves

For filling

• 5.3 oz dark chocolate
• 7 oz milk chocolate
• 1 1/4 cups heavy cream
• 1/4 cup butter
• 2/3 cup Baileys Irish Cream
• 1 teaspoon of ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon spice mix
• 1/4 teaspoon ground cloves
• pinch of salt

For decoration

• 1/2 cup heavy cream
• Christmas sprinkles

Instructions

• In a small saucepan, melt the brown sugar, butter, and honey over medium heat. Stir until smooth.
• In a large bowl, sift together the flour, ground ginger, ground cinnamon, allspice, and ground cloves.
• Add the melted butter mixture to the dry ingredients and mix until a dough forms.
• If the dough is too dry, add 1-2 tablespoons of cold water to bring it together.
• Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes or overnight.
• Let the dough come to room temperature before rolling it out.
• Roll out the dough until it is about 3-4mm thick.
• Cut out circles from the dough using a cookie cutter and place them in cupcake tins.
• Place them in cupcake tins.
• Chill in the fridge for another 15-30 minutes before baking.
• Preheat the oven to 350°F.
• Place a sheet of baking paper on top of the unbaked dough and fill the mold with beans.
• Bake for 10 minutes, then remove everything and return to the oven for another 5-7 minutes.
• Allow the cupcakes to cool completely in the tin before adding the filling.
• For the filling, break the dark and milk chocolate into pieces and add to a heatproof bowl with the butter, ground ginger, ground cinnamon, allspice, and ground cloves.
• In a small saucepan, heat the cream and liqueur over medium heat. When the cream bubbles gently, pour it over the chocolate and let the butter melt for 1 minute.
• Gently stir the ingredients together until the chocolate is completely melted.
• Allow the filling to cool for at least 30 minutes before pouring onto the cupcakes.
• Refrigerate the filled cupcakes for at least 4 hours or overnight until the filling has set.
• Refrigerate the filled cupcakes for at least 4 hours or overnight until the filling has set.
• Add cream to a large bowl to decorate the cupcakes and whip until smooth, thick peaks form.
• Decorate the cupcakes with whipped cream and colorful Christmas sprinkles.

Here are some of the best cream options for filled cookies

Get ready to elevate your cookie game with these divine cream options! From the tangy and sweet notes of crème fraîche to the versatile and fluffy whipped cream, these creams will take your desserts to the next level.

Chantilly cream

This cream is commonly used on top of ice creams, cakes, puddings, fruits, and more. It is often flavoured with vanilla and goes well with strawberries. Chantilly cream is an alternative to traditional fondant.

Crème fraîche

Similar to sour cream, it is a suitable option for desserts and fresh fruits.

Whipped cream

Whipped cream is the most common type of cream and is also the most versatile. It has a runny but thick texture and can be poured over fruit and puddings, whipped into creams, or melted with chocolate to make ganache.

Flavored creams

These are cream variants that have flavors such as spices, sweeteners, and alcohol added to them. They are suitable for various festive occasions, such as Brandy cream or cinnamon cream, which is then added to Christmas cookies. Vanilla is the standard variant, but you can make variations like coffee, maple syrup, or chocolate.