How to Make Cupcake Sandwiches!
Last summer we discovered cupcake sandwiches. We made tons of cupcake sandwiches. Well actually, Debbie made most of them.
I’ll always remember her “Wormy Green Apple Cupcake Sandwiches.” They were made with green apple cupcake tops and buttercream frosting with gummy worms coming out the sides. (Darn, I wish we would have gotten pictures of those.) To make the green apple cupcake tops, she added green food coloring and apple flavor to a boxed cake mix.
The ones that we made last summer were with boxed cake mixes. Since then, we discovered that we could make better cupcakes with Baby Cake mixes. Baby Cakes have pudding in the mix to make a more dense and moist cake, which balances better with the frosting.
Cupcake sandwiches are easy, they’re fun, and they’re scrumptious.
How to Make Cupcake Sandwiches
So how do you do it? It’s a very simple concept. You take two cupcake tops (just the tops) and make a sandwich with frosting or frosting and pastry filling between the two.
But how do you make the tops? To make it easy, use a box cake mix. Then scoop batter into the depressions on a muffin top pan. Instead of making muffin tops, you’re making cupcake tops. (The ones above were made with a Raspberry Baby Cakes mix but you add raspberry baking chips to a box mix if you like.)
You can fill them with frosting or you can fill them with a combination of frosting and pastry filling. (Pastry filling—that’s the good stuff that your baker puts in filled donuts, apple turnovers, and cream puffs. It comes in cream fillings like Bavarian cream, chocolate, and cream cheese and fruit fillings like apple, raspberry, and lemon.)
How to Make Mini-Cupcake Sandwiches . . .without a Muffin Top Pan
If you have a standard cupcake/muffin pan, you can make mini cupcakes sandwiches. They’re cute, easy, and not that mini—with the two tops together, about the size of a standard cupcake.
Spray the inside of a good nonstick muffin pan with cooking spray or grease well and dust with flour. Because the cakes will not come to the top of the pan, they must release easily. We’ve had no problems with good quality muffin pans.
Load the prepared muffin pan with cake batter but only to about 3/4 inch deep. We use a medium ice cream scoop (one-inch) to put the perfect amount of batter in each cavity and make uniformly-sized cakes. Bake for about nine or ten minutes or until done. Place your cakes on a wire rack to cool.
How to Assemble Your Cupcake Sandwiches
Step 1: Bake the cupcake tops
Mix the batter per the package directions. Scoop batter into each of the indentations on your muffin top pan. We use a large ice cream scoop that holds 1/4 cup to get just the right amount of batter each time. (The slide action in the scoop cleanly releases the batter.) Bake the tops and put them on a wire rack to cool. Since the tops are thinner than cupcakes, they bake quicker than cupcakes—ten minutes in our oven. Set the timer early and check them with a toothpick.
You’ll need a muffin top pan. (Use this for muffin tops too. You’ll make only the tops of the muffins—the best part.) You can also use a standard muffin pan as explained in the next section.
Step 2: Assemble the cupcake sandwiches
Match the cupcake tops up in pairs. With the cupcake tops upside down, squeeze a rim of frosting around the perimeter of half the cupcake tops as shown in the pictures are the left. If you are going to fill the cupcakes with pastry filling, fill the interior of the ring with pastry filling. If not, continue filling the ring with frosting. Shake sprinkles or other decorations on the exposed frosting. Place a top on the filled cupcake, top up, to complete the sandwich.
Our buttercream frosting mixes are perfect for cupcake sandwiches but you can use your favorite recipe. At the time of this writing, you get a free mix to make 2 1/2 pounds of frosting with your muffin pan. But don’t wait; we don’t know how long this offer will last.
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