Vanilla Cream Filled Cupcakes

Name: Vanilla Cream Filled Cupcakes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 cupcakes
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 cup whole milk; 3 large eggs; 2 teaspoons baking powder; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1 cup heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 1 tablespoon cornstarch

Highlighted under: Sweet Craft

I absolutely love making Vanilla Cream Filled Cupcakes for special occasions. The process seems intricate, but trust me, it’s easier than it looks and incredibly rewarding. The soft vanilla cake pairs wonderfully with the luscious cream filling, creating a delightful treat that’s impossible to resist. These cupcakes are perfect for parties, potlucks, or just a sweet indulgence at home. Once you try them, I promise you’ll want to make them again and again!

Created by

Daphne Collins

Last updated on 2026-02-16T05:13:36.103Z

When I first attempted to make these Vanilla Cream Filled Cupcakes, I remember feeling a mix of excitement and nervousness. The vanilla aroma filled my kitchen, making it feel cozy and inviting. I learned that the key to moist cupcakes is not overmixing the batter - it should be just combined for that perfect fluffiness!

As I injected the silky cream filling, I could hardly wait to take a bite. The reaction of my family was priceless! They loved the surprise filling inside and asked for seconds. Now, these cupcakes have become our go-to dessert for celebrations, and I can’t wait for you to try them too!

Why You Will Love This Recipe
Luxurious vanilla flavor that captivates your taste buds.
Light, fluffy texture that pairs beautifully with the creamy filling.
Perfectly portioned for sharing, making them ideal for gatherings.

Mastering the Cupcake Technique

The key to achieving light and fluffy Vanilla Cream Filled Cupcakes lies in proper mixing. Be sure to cream the softened butter and granulated sugar thoroughly, which can take about 3-5 minutes on medium speed. This process incorporates air into the batter, contributing to the cupcakes' lightness. When adding the eggs, mix each one in until fully combined before adding the next. This step is crucial for emulsifying the batter, ensuring a uniform texture throughout.

When it comes to baking your cupcakes, every oven behaves differently. It’s advisable to check on the cupcakes a minute or two before the 15-minute mark. They should be golden on the edges and bounce back slightly when gently pressed. If you find the cupcakes slightly domed but not fully cooked in the center, they may just need an additional minute or two in the oven. Avoid opening the oven door prematurely, as this can cause them to collapse.

Perfecting Your Cream Filling

Whipping the heavy cream is where you can really make the filling shine. It’s best to chill both the bowl and the beaters for about 15 minutes before starting. This helps the cream whip up faster and achieve stiff peaks more reliably. When adding the powdered sugar, do so gradually to prevent clumping and ensure an even sweetness throughout the cream. The cornstarch acts as a stabilizer, allowing the cream filling to hold its shape longer once piped into the cupcakes.

Storage is another important aspect to consider. If you're prepping the cupcakes ahead of time, I recommend filling them on the day you're serving to keep the cream fresh. If you do have leftovers, store the cupcakes in an airtight container in the refrigerator. They will last for about 2-3 days, but take note that the cream may soften slightly over time. To revive their fluffiness, consider lightly re-whipping the remaining cream before serving.

Creative Variations and Serving Ideas

While the classic vanilla flavor is undeniably delightful, don’t hesitate to experiment with different flavors for the cream filling. Adding a tablespoon of cocoa powder or a few tablespoons of fruit puree to the cream can create chocolate or fruity versions of these cupcakes. Alternatively, consider mixing in finely crushed cookies for a fun twist. Just remember to adjust the powdered sugar accordingly to maintain the desired sweetness in your filling.

For a stunning presentation, dust the filled cupcakes with powdered sugar just before serving, or top them with chocolate ganache for an elegant touch. If you want a bit of texture, try garnishing with fresh fruit or sprinkles. These small additions can elevate your cupcakes and make them even more appealing for gatherings or celebrations, ensuring they stand out on any dessert table.

Ingredients

Cupcakes

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup whole milk
3 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt

Cream Filling

1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch

Make sure to measure your ingredients accurately for the best results!

Instructions

Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

Bake the Cupcakes

Fill each cupcake liner about 2/3 full with batter. Bake in the preheated oven for 15 minutes or until a toothpick inserted comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Make the Cream Filling

While the cupcakes are cooling, whip the heavy cream in a medium bowl until soft peaks form. Gradually add in the powdered sugar, vanilla extract, and cornstarch, continuing to whip until stiff peaks form.

Assemble the Cupcakes

Once the cupcakes are cool, use a knife or cupcake corer to remove a small section from the center of each cupcake. Fill each cupcake with the whipped cream filling using a piping bag or spoon. Replace the cut-out portion on top.

Serve and Enjoy

Serve immediately, or refrigerate until ready to serve. Enjoy your delicious Vanilla Cream Filled Cupcakes!

For the best flavor, let the cupcakes chill for a bit before serving!

Pro Tips

To make the cupcakes even more special, consider adding a touch of lemon zest to the filling for a refreshing twist!

Ingredient Insights

Every ingredient in these Vanilla Cream Filled Cupcakes plays a vital role in achieving the perfect outcome. The flour provides structure, while the butter enriches flavor and contributes to the cake’s tender crumb. Whole milk enhances moisture, resulting in a softer texture. Additionally, using large eggs ensures the proper balance of liquid and fat, which is essential for creating a light sponge.

When it comes to substituting ingredients, you can replace the all-purpose flour with a gluten-free blend if necessary, but consider adding an extra egg to help with binding. For a dairy-free version, substitute the milk with almond or oat milk and use coconut oil in place of butter. These tweaks should not only retain the overall taste but can also cater to dietary needs without compromising on the deliciousness of the final product.

Tips for Scaling the Recipe

If you’re planning to serve a larger crowd, scaling the recipe up is straightforward. Just multiply the ingredient amounts by the number of servings you need. Keep in mind that baking times may vary slightly; larger batches can take a few extra minutes to bake, so always keep an eye on them towards the end of the baking time. Using multiple pans simultaneously can also be done, but you may need to rotate them in the oven for even baking.

Conversely, if you're just looking to make a smaller batch, you can halve the recipe with minimal adjustments. However, be cautious with the egg—using one egg can be tricky, so whisk it, then measure out half for precise usage. Enjoy making these delectable cupcakes in whatever quantity suits your needs!

Questions About Recipes

→ Can I make the cupcakes ahead of time?

Yes! You can bake the cupcakes a day in advance and store them in an airtight container. Fill them with cream the day you plan to serve.

→ Can I use a store-bought filling?

Absolutely! Using a store-bought whipped cream or pastry cream can save time if you're in a hurry.

→ How should I store leftover cupcakes?

Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze these cupcakes?

Yes, you can freeze the baked cupcakes without filling. Thaw them before filling and serving.