Vanilla Cream Filled Cupcakes

Name: Vanilla Cream Filled Cupcakes
Prep time: 20 min
Cook time: 18 min
Total time: 38 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 vanilla extract; 1 3/4 teaspoons baking powder; 1/2 teaspoon salt; 1 cup heavy cream; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract; 2-3 tablespoons milk

Highlighted under: Oven-Crafted Sweets

I absolutely love baking these Vanilla Cream Filled Cupcakes; they are my go-to treat for celebrations and casual get-togethers alike. The light and fluffy vanilla cupcake paired with the sweet cream filling creates a perfect balance of flavors that keeps everyone coming back for more. Each bite is a delightful sweet surprise, and I enjoy the process of decorating them, making them a feast for the eyes as well. Trust me, once you bite into one of these cupcakes, you'll be hooked and want to share them with friends and family.

Created by

Riley Dawson

Last updated on 2026-02-16T01:13:35.298Z

When I first experimented with these cupcakes, I knew I wanted something special. Using a homemade vanilla cream filling not only elevates the overall taste but adds a delightful surprise in each bite. The trick is to master the technique of filling them—using the right tool makes all the difference!

Additionally, I love to enhance the presentation with a simple swirl of frosting on top, which not only makes them look stunning but also brings an extra layer of sweetness. You'll find that they are incredibly versatile—wonderful for parties or even just a weekday treat!

Why You Will Love These Cupcakes
Light and fluffy texture that melts in your mouth
Luxurious cream filling that adds a delightful surprise
Beautifully decorated with simple frosting for that perfect touch

Understanding Your Ingredients

The success of your Vanilla Cream Filled Cupcakes largely depends on the quality of your ingredients. For the butter, using unsalted varieties allows you to have better control over the sweetness and saltiness of the batter. Opt for fresh, high-quality vanilla extract; this will enhance the flavor profile of your cupcakes. Remember, the eggs should be at room temperature for optimal incorporation, helping to create a well-aerated batter that results in fluffy cupcakes.

When it comes to flour, choosing all-purpose flour provides a balanced structure for your cupcakes. If you're interested in a lighter texture, you might consider using cake flour instead, as it has a lower protein content. The baking powder is crucial for leavening, ensuring your cupcakes rise beautifully. Be careful not to overmix the batter after adding flour; this can lead to tougher cupcakes. Mix just until you see no dry ingredients.

Filling and Frosting Tips

Filling the cupcakes with vanilla cream requires a delicate touch. A piping bag fitted with a small round tip is perfect for this task; it ensures even filling without tearing the cupcakes. If you don’t have a piping bag, a small spoon will do; just be sure to fill them generously to achieve that delightful surprise when you take a bite. Test one first to know how much filling works best without overflowing.

For the frosting, achieving the right consistency is key to a well-decorated cupcake. Start with softer butter and gradually add powdered sugar. If your frosting is too thick, add milk a tablespoon at a time. For a stiffer frosting, especially if you’re piping intricate designs, decrease the amount of milk slightly. Frost the tops of your cupcakes once they are completely cooled; this prevents melting and helps maintain the shape of your decorations.

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 vanilla extract
1 3/4 teaspoons baking powder
1/2 teaspoon salt

For the Vanilla Cream Filling

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

For the Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk

Instructions

Prepare the Cupcakes

Preheat your oven to 350°F (175°C). Line a cupcake tray with paper liners. In a mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then add the milk and vanilla extract. Whisk together the flour, baking powder, and salt, then gradually add to the wet ingredients until just combined.

Bake the Cupcakes

Fill each cupcake liner about 2/3 full with batter. Bake in the preheated oven for 18 minutes or until a toothpick comes out clean. Let the cupcakes cool completely on a wire rack before filling.

Make the Filling

While the cupcakes are cooling, beat the heavy cream, powdered sugar, and vanilla extract in a mixing bowl until stiff peaks form. Use a piping bag or a small spoon to fill the cooled cupcakes with the vanilla cream.

Make the Frosting

In another bowl, beat together the softened butter, powdered sugar, and vanilla extract. Add milk a tablespoon at a time until you reach your desired consistency. Frost the tops of the filled cupcakes as desired.

Pro Tips

Make sure the cupcakes are completely cooled before filling to prevent the cream from melting. For added flavor, you can mix in orange or lemon zest into the cream filling.

Make-Ahead and Storage

These Vanilla Cream Filled Cupcakes can be made ahead of time, which is perfect for busy schedules. The unfilled cupcakes store well for up to 2 days at room temperature under a cake dome or in an airtight container. To prolong their freshness, you can refrigerate them, which adds a day or two to their shelf life but may slightly alter their texture. Always frost the cupcakes just before serving for the best presentation.

For the filling, you can prepare the vanilla cream ahead of time as well. It can be stored in the refrigerator for up to 3 days. Just give it a quick whisk before filling your cupcakes to restore its fluffy texture. If you want to freeze the filled cupcakes, consider doing so without the frosting; this ensures they maintain their structure and taste when thawed. Just frost them after they are defrosted.

Variations to Try

While the classic vanilla flavor is delightful, you can easily customize these cupcakes by substituting different flavor extracts or liquids. For an almond twist, replace half the vanilla extract with almond extract. If you'd like to add a fruity kick, consider incorporating lemon zest into the batter or filling. This added brightness pairs beautifully with the cream filling, making each bite refreshing.

For a seasonal approach, why not add spices to the cupcake batter? A dash of cinnamon or nutmeg can create warm, fall-inspired flavors. You could also fold in chocolate chips or sprinkles into the batter for an extra fun element. Are you a chocolate lover? Substitute cocoa powder for a third of the flour to make chocolate cupcakes, then fill and frost as usual!

Questions About Recipes

→ Can I make these cupcakes ahead of time?

Absolutely! You can prepare the cupcakes a day in advance and fill them just before serving for the best freshness.

→ What can I substitute for heavy cream?

You can use whipped coconut cream or a non-dairy cream alternative to make it dairy-free.

→ How do 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 unfrosted cupcakes for up to 3 months. Thaw them in the refrigerator before filling and frosting.