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; ½ cup unsalted butter, softened; 2 large eggs; 1 cup milk; 2 teaspoons baking powder; 1 teaspoon vanilla extract; ½ teaspoon salt; 1 cup heavy whipping cream; ½ cup powdered sugar; 1 teaspoon vanilla extract; Whipped cream (optional); Sprinkles (optional)

Highlighted under: Baked Bliss

I’ve always had a soft spot for cupcakes, but these vanilla cream filled cupcakes take my love for them to a whole new level. The light, fluffy texture pairs beautifully with the rich, sweet cream filling. It's a delightful combination that satisfies my sweet tooth while providing a hint of nostalgia. I enjoy making these for family gatherings, where everyone eagerly anticipates biting into the creamy center. It’s a simple yet impressive treat that never fails to bring smiles to faces. Trust me, you’ll want to whip up a batch of these!

Created by

Hallie Foster

Last updated on 2026-02-16T05:53:36.924Z

One afternoon, I decided to experiment with a classic vanilla cake recipe and turn it into something special. The idea of injecting a luscious cream filling had been on my mind, and I was determined to get it just right. Using a piping bag made the process easy, and soon I was filling each fluffy cupcake with a dreamy vanilla cream that oozes out with every bite.

What really stood out to me was how the flavors developed during baking. The vanilla base created a beautiful aroma, and when combined with the smooth cream, it was pure indulgence. I realized that using high-quality vanilla extract made a significant difference in flavor, elevating the cupcakes beyond the ordinary.

Why You'll Love These Cupcakes
Light and fluffy texture that complements the rich cream filling
Perfectly balanced sweetness that is not overpowering
Versatile enough for any occasion, from birthdays to casual afternoons

Understanding Ingredients

The success of your vanilla cream filled cupcakes largely hinges on the quality of your ingredients. Choosing high-quality vanilla extract can significantly enhance the flavor profile of your cupcakes. I recommend using pure vanilla extract rather than imitation to achieve that rich, authentic taste. Additionally, ensure your unsalted butter is at room temperature for optimal creaming. This step is crucial; if the butter is too cold, it won’t combine properly with the sugar, resulting in a denser cupcake.

Using the right flour is also important. All-purpose flour works well for achieving a tender crumb, but you can substitute half of it with cake flour for an even lighter texture. The baking powder must be fresh to ensure the cupcakes rise adequately; expired baking powder can lead to flat cupcakes. For a dairy-free alternative, you can use almond milk or oat milk instead of regular milk, but note that the flavor may slightly differ.

Filling and Decorating Tips

When filling the cupcakes, make sure to choose a sharp, small knife to create a clean hole in the center. If you’re worried about the cupcakes collapsing under the weight of the cream filling, take care not to cut too deep. A perfect fill should allow the cream to slightly overflow for that delightful surprise when bitten into. I also suggest doing a test fill with one cupcake first to gauge how much cream to use, ensuring you don’t overfill and make a mess.

For the whipped cream topping, using a chilled bowl and beaters helps achieve the best volume and texture. Aim for soft peaks, which should hold their shape but not be too stiff. Adding a touch of cornstarch during whipping can provide extra stability, especially if the cupcakes will sit out for a while. If you're looking for a twist, consider adding a splash of almond extract to the cream filling for an interesting flavor variation!

Ingredients

Gather the following ingredients to create these delightful cupcakes:

For the Cupcakes

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

For the Cream Filling

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

For Decoration

Whipped cream (optional)
Sprinkles (optional)

Make sure to have everything ready before starting!

Instructions

Let’s get started on making these scrumptious cupcakes!

Preheat the Oven

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

Mix the Ingredients

In a bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Slowly mix this into the butter mixture, alternating with the milk until well combined.

Bake the Cupcakes

Fill each cupcake liner about two-thirds full with the batter. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.

Prepare the Cream Filling

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Transfer the cream filling to a piping bag.

Fill the Cupcakes

Once the cupcakes are cool, use a small knife to cut a hole in the center of each cupcake. Pipe the cream filling into the cupcakes until they start to overflow slightly.

Decorate and Serve

Optionally top with whipped cream and sprinkles before serving. Enjoy your delicious vanilla cream filled cupcakes!

Enjoy the creamy goodness!

Pro Tips

For the best flavor, use real vanilla extract instead of imitation. If you want a unique twist, consider adding a hint of lemon zest to the cream for a refreshing taste.

Storage and Make-Ahead Tips

These vanilla cream filled cupcakes can be made ahead of time, which is perfect for busy bakers. You can store the unfilled cupcakes in an airtight container at room temperature for up to three days. For longer storage, they can be frozen. Wrap each cupcake tightly in plastic wrap and place them in a freezer bag; they’ll stay fresh for about three months. Just remember to thaw them overnight in the refrigerator before filling and decorating.

The cream filling, however, is best made fresh. If you do have leftover filling, you can store it in the refrigerator for up to two days. When ready to use, re-whip the cream briefly before piping to restore its fluffiness. This method ensures your cupcakes maintain their texture and flavor, allowing you to enjoy them for days to come.

Troubleshooting Common Issues

If you find your cupcakes are doming excessively or cracking on top, it could be related to baking temperature. Make sure your oven is properly calibrated; an oven thermometer can help you confirm its accuracy. Additionally, avoid overmixing the batter after adding the flour, as this can lead to a tougher texture and affect the rise of the cupcakes.

Should the cream filling turn out less stable than desired, it could be due to insufficient whipping or warm ingredients. Always start with chilled cream, and use a cold bowl. If the filling separates after a short period, you can re-whip it with a tablespoon of instant pudding mix for added stability, which will help keep it fluffy while bringing a slightly thicker consistency.

Questions About Recipes

→ Can I use almond milk instead of regular milk?

Yes, almond milk can be substituted, but it may slightly change the flavor and texture.

→ Can I make these cupcakes in advance?

Absolutely! You can bake and fill the cupcakes a day ahead. Just keep them stored in an airtight container.

→ What can I use instead of heavy cream for the filling?

You can use whipped topping or a mixture of cream cheese and whipped milk for a lower-fat option.

→ Is there a vegan version of these cupcakes?

Yes! Substitute butter with vegan margarine, use a flax egg for the eggs, and replace the milk with a plant-based milk alternative.