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best recipe for cupcake filling?

I am making my grandpa birthday cupcakes with white and chocolate cake and white and chocolate icing. I am making:
6 chocolate cake/chocolate icing
6 chocolate cake/white icing
6 white cake/ chocolate icing
6 white cake/ white icing

Hi…Here are some ideas for you…

Cinnamon Sugar Cream Cheese Filling

Ingredients:

•1 pkg (8 ounces) cream cheese softened
•1/2 cup confectioner’s sugar
•1/2 teaspoon ground cinnamon
•1/4 cup milk

Makes: About 1 1/2 cups.

Instructions:

In large bowl, combine cream cheese, sugar, cinnamon and milk. Beat with mixer until well blended. Refrigerate until ready to use. Fill cupcake. Refrigerate until ready to serve.

AND…

Praline Filling

Ingredients:

•1 cup (2 sticks) unsalted butter, softened
•8 egg yolks
•2 cups brown sugar firmly packed
•1/4 teaspoon salt
•1/4 teaspoon maple flavoring
•2 cups pecans finely chopped

Makes: About 2 2/3 cups filling.

Instructions:

In medium saucepan, combine butter, egg yolks, brown sugar and salt. Bring to a boil over medium heat, whisking constantly until thickened, about 10 minutes. Remove from heat; stir in maple flavoring and pecans. Transfer to medium bowl; cover surface with plastic wrap to prevent skin from forming. Refrigerate 2 hours or until chilled. Stir before using; chill cupcakes. Refrigerate until ready to serve.

AND…

Strawberry Filling

Ingredients:

•1 pkg (16 ounces) frozen sliced strawberries , packed in sugar and thawed
•1/3 cup granulated sugar
•3 tablespoons cornstarch
•1 teaspoon lemon juice

Makes: 2 cups of filling.

Instructions:

Drain strawberries; reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine strawberry liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir strawberries into the cooled mixture. Refrigerate until ready to use. Fill cupcake. Refrigerate until ready to serve.

For Raspberry Filling, substitute 1 package (16 oz.) frozen raspberries packed in syrup, thawed, for frozen strawberries.

For Pineapple Filling, substitute 1 can (16 oz.) crushed pineapple in syrup for frozen strawberries.

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