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 ½ cups all-purpose flour; 1 cup granulated sugar; 1 ½ teaspoons baking powder; ½ teaspoon salt; ½ cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; ½ cup milk; 1 cup heavy cream; ½ cup powdered sugar; 1 teaspoon vanilla extract; 1 cup butter, softened; 4 cups powdered sugar; 2 tablespoons milk; 1 teaspoon vanilla extract

Highlighted under: Pastry Pleasures

I absolutely love making Vanilla Cream Filled Cupcakes, and every time I take a bite, I’m reminded of the light and fluffy goodness that comes with each one. These cupcakes are filled with a rich vanilla cream, making them the perfect treat for any occasion. The combination of the soft cake and the luscious filling creates a delightful experience that really feels special. Whether it's for a birthday or just a casual afternoon tea, these cupcakes are sure to bring joy and smiles to everyone who tries them.

Created by

Eliza Thornton

Last updated on 2026-02-16T08:21:37.596Z

When I first attempted to create these Vanilla Cream Filled Cupcakes, I was on a mission to perfect the balance of sweetness and flavor. I found that using real vanilla beans in both the batter and the cream filling made a world of difference. The aroma that fills the kitchen while baking is simply irresistible and has been a catalyst for many happy memories with friends and family.

One of my tricks is to let the cupcakes cool completely before filling them; this helps the cream maintain its structure and keep the cupcakes light. I could hardly wait to share them with everyone, and the smiles on their faces when they bit into the soft, fluffy cake and rich filling were worth every effort!

Why You Will Love These Cupcakes
Delicate, fluffy cupcakes with a creamy vanilla filling
Perfectly sweet without being overwhelming
Great for any occasion, from casual snacks to fancy parties

Understanding the Ingredients

Each ingredient in these Vanilla Cream Filled Cupcakes plays a significant role in achieving the right texture and flavor. For instance, the all-purpose flour provides structure while allowing the cupcakes to remain light and fluffy, thanks to the combination of the baking powder. Using unsalted butter ensures you can control the amount of salt in the recipe, which is crucial as too much can overwhelm the delicate sweetness of the vanilla. Consider sifting the flour and baking powder together for an even texture.

The choice of heavy cream for the filling is essential, as it whips up beautifully to create that luxurious creaminess. Be sure that your heavy cream is cold before whipping to achieve the best volume and stability. If you're looking for a lighter version, you can substitute half of the heavy cream with whipped mascarpone; it adds a nice creaminess with less heaviness.

Perfecting the Technique

When preparing the batter, be mindful not to overmix after adding the wet ingredients—mix just until combined. Overmixing can lead to dense cupcakes, which we definitely want to avoid. For the best results, use room temperature ingredients; this allows for proper emulsification and results in a smoother batter. I find that cracking the eggs into a separate bowl first helps to avoid shell fragments and ensures each egg is good before mixing it into the batter.

For filling the cupcakes, the technique of removing the small cone from the top is pivotal. A small paring knife or a cupcake corer works wonders. You should aim to remove just enough of the cake so there’s space for a generous amount of creamy filling without compromising the structure of the cupcake. Practice makes perfect, and if you find the filling is seeping out, reducing the amount you put in can help achieve a better balance.

Ingredients

Gather the following ingredients to prepare your Vanilla Cream Filled Cupcakes:

For the Cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ cup milk

For the Cream Filling

1 cup heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract

For the Frosting (optional)

1 cup butter, softened
4 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract

Make sure to measure everything accurately for the best results!

Instructions

Follow these steps to create your delicious cupcakes:

Prepare the Cupcake Batter

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the softened butter, eggs, vanilla extract, and milk, then beat with an electric mixer on medium speed until smooth and well combined.

Bake the Cupcakes

Preheat your oven to 350°F (175°C). Line a cupcake pan with liners and fill each cup about two-thirds full with the batter. Bake for 15 minutes or until a toothpick comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the Cream Filling

In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Once the cupcakes are completely cool, use a piping bag or a knife to carefully remove a small cone from the top of each cupcake and fill each with the cream mixture.

Frost (optional)

If you wish to frost the cupcakes, beat together the softened butter, powdered sugar, milk, and vanilla extract until smooth and fluffy. Pipe or spread the frosting on top of the filled cupcakes.

Enjoy your Vanilla Cream Filled Cupcakes!

Pro Tips

For extra flavor, consider adding a touch of lemon zest to your cream filling, or experimenting with different types of frosting.

Storage Tips

These cupcakes can be stored at room temperature for up to two days in an airtight container; this helps maintain their fluffiness. However, if you have any filled cupcakes left, keep them in the refrigerator due to the fresh cream filling. They are best enjoyed within a few days of assembly, as the moisture from the filling can make the cupcakes soggy over time. If you want to prepare ahead, you could bake the cupcakes and freeze them unfrosted for up to three months.

To thaw, simply leave the unfrosted cupcakes at room temperature for about an hour, then prepare and fill them with cream once they have completely cooled. This way, you can enjoy fresh cupcakes without the hassle of making everything from scratch on the day of your gathering.

Variations and Serving Suggestions

For a twist on the classic vanilla flavor, consider infusing the cream filling with different extracts like almond or coconut. Experiment with adding a scoop of cocoa powder to the cream for a chocolate-hazlenut filling; just be sure to adjust the sugar accordingly to balance the flavors. You can also fold in fresh fruit purees into the cream mixture for a fresh, fruity punch that would enhance the sweetness of your cupcakes.

These cupcakes can also be dressed up for special occasions! Top them with colorful sprinkles for a festive touch, or drizzle with chocolate ganache for a more decadent treat. When serving, a dusting of powdered sugar adds an elegant finish and makes for a beautiful presentation, making them the centerpiece of any dessert table.

Questions About Recipes

→ Can I use margarine instead of butter?

Yes, you can use margarine, but it may alter the flavor and texture slightly.

→ How can I store these cupcakes?

Store the cupcakes in an airtight container in the fridge for up to 3 days.

→ Can I make this recipe gluten-free?

Yes, substitute all-purpose flour with a gluten-free blend and ensure other ingredients are gluten-free.

→ What can I add to the cream filling for different flavors?

You can add cocoa powder for chocolate filling or pureed fruits for a fruity variation.