Homemade Hostess Cupcakes

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Homemade Hostess Cupcakes Recipe

Homemade Hostess Cupcakes Recipe

Kids and hubbies love their treats for lunch but sending cake in a lunch can be messy so, to prevent the frosting from sticking to everything, slice the cake in half horizontally and make a “sandwich” of it with the frosting in the middle.

Better still, here is a recipe from Dining on a Dime explaining how to make cream filled cupcakes like the chocolate Hostess ones and you don’t need to frost them.

The thing I like most about these homemade hostess cupcakes is that they freeze well so you can pull out one or two as you need them, which makes these great for birthday parties, football games or any time of the year.

You can also make a huge batch right before the summer heat hits and freeze them. Boy, do they make a tasty frozen treat.

If you have leftover filling, you can freeze it separately, then thaw and use for your next batch of cupcakes or make a double batch to keep in the freezer for when you need it.

You can use this recipe for almost anything that needs a cream filling – yellow cakes, spice cakes, to spread on gingerbread, creme horns, and donuts.


Cupcake Filling

1/2 cup (1 stick or 1/4 lb.) butter
2/3 cup evaporated milk
½ cup shortening
2 tsp. vanilla
1 cup sugar

Mix all ingredients in a bowl and beat with an electric mixer without stopping for 30 minutes.  With a pastry bag and a long pastry tip, poke a hole in the center of each cupcake and fill.

Fills one cupcake recipe or makes a good center filling for layer cakes. This is just like the filling in the cupcakes at the store. Kids love to take them in lunches and they freeze well. Eat them right from the freezer, either thawed or frozen.  Frost cupcakes as desired.  Fills 20-24 cupcakes.


  1. Susan Stowell says


    Loved the idea for making cupcakes with the hostess like frosting put inside the cupcake. I want to try that sometime.

    I have an easy suggestion to keep your frosting from coming off your cakes and brownies. Spray the middle area of plastic wrap with Pam or any buttery cooking spray. Make sure you set the frosting part on that sprayed area and wrap it up. If doing a whole bunch cover the plastic wrap almost completely with the cooking spray. My husband now enjoys lunches with brownies that keep their frosting.

  2. Christina says

    This is a great idea, but are the directions right? Beat for 30 MIN? What happens if you do less? I bet the kids will love to help with this recipe! Thanks!

  3. jill says

    30 mins. is right but since I have only a hand mixer to stand for 30 mins mixing is hard so I usually mix it sitting down at the table and read while I do it. I have fudged sometimes and done it for only 20 mins when I was in a hurry but the longer you do it the lighter and fluffier it gets.


  4. Brenda says

    We love this frosting! I wanted to let you know that it is also really yummy in crepes. The kids thought it would be fun to make crepes after supper one night. I was out of whipped topping and didn’t have any heavy cream to make homemade whipped cream, so I happened to have some of this frosting left-over in the freezer. I got it out, defrosted it, gave it a little whip-up and wa-lah! It goes great with whatever fruit filling (or chocolate pudding) they put in them. This has now become the asked for ingredient when we crave dessert crepes.

  5. vinny says

    I know this is a stretch, but is there a “healthier” option with NO shortening, and less sugar? Has anyone tweaked this and still have the yummy factor?

  6. says

    Hi ladies

    I was wondering if anyone besides me is having problems with the new shortening that is not partially hydrated. The end product does not seem to come out the same. Also if so-have you done any experimenting to get the right results.
    I am at 7,000 ft altitude, but I usually add a couple Tablespoons of flour.
    I also cannot get pie crust to come out the same and does not roll very well. Talked to another lady that lives at 6,000 ft. and she was having the same problem with pie dough.

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