Vanilla Cream Filled Cupcakes

Name: Vanilla Cream Filled Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 2 teaspoons baking powder; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 cup heavy cream; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; Sprinkles or melted chocolate (optional)

Highlighted under: Basic Kitchen

I absolutely love baking, and these Vanilla Cream Filled Cupcakes are a delightful treat that never disappoints. The moment you bite into them, there's a explosion of creamy sweetness that dances on your taste buds. I enjoy the process of whipping up the airy cupcake batter and preparing the smooth creamy filling – it’s incredibly satisfying. These cupcakes are perfect for any occasion, whether it's a birthday bash or a simple afternoon indulgence with friends. Trust me, once you taste them, you'll understand why they're among my favorite desserts!

Created by

Gemma Hollis

Last updated on 2026-02-16T11:13:37.524Z

When I first decided to make Vanilla Cream Filled Cupcakes, I thought it would be a simple endeavor. However, the key to achieving that perfectly moist cupcake and rich, creamy filling was in the details. I took my time to ensure that each ingredient was measured accurately, which really made a difference in the final taste and texture.

As I filled the cupcakes, I realized how important it is to let the cupcakes cool completely before adding the creamy center. This simple step prevents the filling from melting away and enhances the overall presentation. Each bite is a delightful surprise of flavor!

Why You Will Love These Cupcakes
Light and fluffy texture that makes every bite irresistible
Rich vanilla cream filling that adds a delightful twist
Perfectly sweet without being overwhelming, ideal for all ages

Perfecting the Cupcake Texture

Achieving a light and fluffy texture in your Vanilla Cream Filled Cupcakes is crucial. When creaming the butter and sugar, aim for a pale, airy mixture that should take about 3-5 minutes. Be careful not to overmix once you add the flour; stop when you see no dry streaks. This will keep your cupcakes tender and prevent them from becoming dense.

Additionally, room temperature ingredients play a vital role in creating the perfect batter. Make sure your butter and eggs are at room temperature before starting. This helps to emulsify the mixture better, ensuring a uniform batter. If you forget to take your eggs out ahead of time, you can place them in warm water for about 10 minutes to bring them to room temperature quickly.

Crafting the Cream Filling

The cream filling is what makes these cupcakes extraordinary! When whipping your heavy cream, it’s important to start at a low speed to prevent splattering. Gradually increase to high speed until you see soft peaks. This step is crucial, as overwhipping can lead to a grainy texture and separation. Aim for stiff peaks that hold shape without becoming butter.

For richer flavor, consider using vanilla bean paste instead of extract; it adds a delightful depth with its speckles of vanilla seeds. If you're looking for a lighter option, you can use light whipped cream cheese to replace half of the heavy cream. This will create a luscious filling with a slight tang that complements the sweetness.

Decorating and Serving Ideas

When it comes to decorating your Vanilla Cream Filled Cupcakes, creativity is key! While whipped cream is a classic top, consider using a simple glaze made from melted chocolate mixed with a bit of cream. Drizzle it over the cupcakes for a shiny, irresistible finish. If you're using sprinkles, add them right after you pipe the cream to ensure they stick well.

These cupcakes can be made a day in advance; simply fill them the day you're serving. Store them in an airtight container in the fridge. However, I recommend not decorating until the day of serving, as it keeps the whipped cream light and fluffy. A gentle re-whip can help revive the filling if it has settled overnight.

Ingredients

For the Cupcakes

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt

For the Cream Filling

1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract

For Decoration

Sprinkles or melted chocolate (optional)

Directions

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Prepare the Cupcake Batter

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Then, add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract.

Mix Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Bake the Cupcakes

Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely.

Make the Cream Filling

In a medium bowl, whip the heavy cream until it begins to thicken. Gradually add powdered sugar and vanilla, continuing to whip until stiff peaks form.

Fill the Cupcakes

Using a cupcake corer or a small knife, remove a small section from the center of each cooled cupcake. Fill each hole with the prepared cream filling.

Decorate Your Cupcakes

Top each filled cupcake with additional whipped cream or sprinkles. Enjoy your delicious Vanilla Cream Filled Cupcakes!

Enjoy!

Pro Tips

For extra flavor, consider adding a hint of lemon zest to the whipped cream filling. It brightens the taste beautifully.

Ingredient Substitutions

If you need to make these cupcakes gluten-free, substitute the all-purpose flour with a 1:1 gluten-free blend. Be sure to check that the blend contains xanthan gum, which helps mimic the structure that gluten provides in baked goods. Make sure to also adjust your baking time slightly; gluten-free cupcakes can sometimes require a bit longer to bake from scratch.

For those who are dairy-free, a great substitute for unsalted butter is a dairy-free buttery spread or coconut oil. Additionally, almond milk or oat milk can replace regular milk. Just be aware that almond milk can add a subtle nutty flavor, unlike the more neutral oat milk.

Make-Ahead Tips

If you plan to make these cupcakes ahead of time, consider baking the cupcakes and storing them without the filling. They freeze beautifully! Just wrap them tightly in plastic wrap or aluminum foil and freeze them for up to three months. When you're ready to enjoy, defrost at room temperature and fill with the cream at the last minute for the best texture.

The cream filling can also be made a day in advance. Store it in an airtight container in the fridge, but be mindful to give it a gentle re-whip to restore that lovely whipped texture before filling the cupcakes. This keeps everything fresh and delicious for your special occasion.

Common Troubleshooting

One common issue is cupcakes that overflow. This can happen if the liners are overfilled or if the batter is too runny. To avoid this, stick to filling the liners about two-thirds full and ensure your baking powder is fresh; expired baking powder can lead to unpredictable rising.

If your cream filling isn't whipping up properly, ensure that your heavy cream is cold, as this significantly helps in the whipping process. Using a chilled bowl and beaters can also help in achieving those coveted stiff peaks. If it still turns out too runny, consider adding a tablespoon of cornstarch to the cream to stabilize it.

Questions About Recipes

→ Can I make these cupcakes gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free blend. Make sure it includes xanthan gum for the best texture.

→ How long can I store these cupcakes?

These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the cupcakes?

Absolutely! You can freeze the unfilled cupcakes in a zip-top bag for up to 2 months. Just thaw them before filling.

→ Can I use a different filling?

Yes! Feel free to get creative with different fillings like fruit preserves or chocolate ganache.