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 tsp baking powder; ½ tsp salt; ½ cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; ½ cup milk; 1 cup heavy whipping cream; 2 tbsp powdered sugar; 1 tsp vanilla extract

Highlighted under: Cakes, Cookies & More

I absolutely love baking these delightful Vanilla Cream Filled Cupcakes for any occasion. The moment I bite into one, I’m greeted with a fluffy cupcake filled with luscious cream that dances on my palate. This recipe combines simple ingredients to create a wonderful treat that’s sure to impress family and friends. Plus, the process of whipping up the light, airy batter and making the creamy filling is a joy in itself. Whether it's for a birthday, or just a fun afternoon treat, these cupcakes never fail to bring a smile!

Created by

Lucy Bennett

Last updated on 2026-02-16T02:53:36.255Z

When I first made these Vanilla Cream Filled Cupcakes, I wanted them to evoke nostalgia for childhood birthday parties. The combination of fluffy vanilla cake and creamy filling turned out even better than I had hoped! It’s all about creating that perfect cake base that holds up well while being soft and tender.

I found that letting the cream filling chill before using it made all the difference in achieving the right consistency. As an added bonus, I like to top them with a dollop of whipped cream and a sprinkle of colorful sprinkles for a festive touch. They really do brighten up any gathering!

What You'll Love About These Vanilla Cream Filled Cupcakes
Light and fluffy texture that’s incredibly satisfying
Sweet vanilla cream filling that perfectly complements the cupcakes
Ideal for celebrations or as a delicious everyday treat

Understanding the Texture

The key to achieving a light and fluffy texture in these Vanilla Cream Filled Cupcakes starts with the butter and sugar creaming process. Make sure your butter is at room temperature to cream effectively; this allows air to incorporate, leading to tenderness in the final product. When mixing, aim for a pale, light mixture—usually around 3-5 minutes should suffice. Over-mixing after adding flour can lead to tougher cupcakes, so mix just until combined to maintain that desirable fluffiness.

Also, be mindful of your oven temperature. An oven that runs too hot can cause the tops to dome too quickly, creating a dense texture inside. If you notice the edges of your cupcakes are turning overly golden before the centers are set, consider reducing your oven temperature by 25°F (about 15°C). Always use an oven thermometer to confirm accuracy.

Perfectly Whipped Cream Filling

For the cream filling, using heavy whipping cream is crucial for achieving the rich, stable texture that holds up well inside the cupcakes. Chill your mixing bowl and beaters for at least 10-15 minutes beforehand; this helps the cream whip faster and hold its shape. Aim for soft peaks when starting and continue whipping until you reach stiff peaks—this should take about 3-5 minutes on medium-high speed. Stopping at soft peaks means your filling may collapse after being piped.

If you want a flavored cream filling, consider folding in other ingredients like cocoa powder or fruit puree after whipping. Just be cautious, as too much liquid can deflate your whipped cream. Alternatively, for a hint of extra sweetness or flavor, you can increase the powdered sugar to taste during whipping.

Ingredients

For the Cupcakes

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

For the Cream Filling

1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract

Instructions

Directions

Prepare Cupcake Batter

In a large bowl, whisk together flour, sugar, baking powder, and salt. Add the softened butter, eggs, vanilla, and milk. Beat on medium speed until smooth and combined.

Bake Cupcakes

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. Fill each liner with the batter until about 2/3 full. Bake for 15 minutes or until a toothpick inserted comes out clean. Allow them to cool completely.

Make the Cream Filling

In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla, continuing to whip until stiff peaks form.

Fill Cupcakes

Once the cupcakes are cooled, use a small knife or cupcake corer to remove the center of each cupcake. Fill each cavity with the whipped cream filling using a piping bag.

Enjoy!

Pro Tips

For added flavor, consider infusing the cream filling with a hint of lemon or almond extract. Also, ensure your whipped cream is chilled thoroughly for the best texture.

Storage Tips

These cupcakes are best enjoyed fresh but can be stored for up to 2 days at room temperature in an airtight container. If you want to keep them longer, refrigerate for up to one week. Just remember that refrigeration can affect the texture of the whipped cream filling, making it slightly less fluffy. To enjoy them at their best, bring refrigerated cupcakes back to room temperature before serving.

For longer storage, consider freezing the unfilled cupcakes. Wrap them tightly in plastic wrap and place in an airtight container or freezer bag. They can last for up to three months this way. When ready to enjoy, thaw at room temperature and whip the filling just before filling them.

Serving Ideas

To elevate your Vanilla Cream Filled Cupcakes, consider a light dusting of additional powdered sugar on top just before serving. This adds a touch of elegance and enhances the sweet flavor. You can also drizzle a simple glaze or melted chocolate over the top for added indulgence—especially if you have a chocolate-loving crowd!

Another fun idea is to customize them based on the season or occasion. For instance, during summer, add a few berries or a layer of lemon curd in the filling for a refreshing twist. Experimenting with different flavors for the cream filling offers endless possibilities to match your celebrations.

Questions About Recipes

→ Can I use a different flavor for the filling?

Absolutely! You can use chocolate, lemon, or any fruit-flavored filling to customize your cupcakes.

→ How do I store leftover cupcakes?

Store in an airtight container in the refrigerator for up to 3 days to keep them fresh.

→ Can I freeze these cupcakes?

Yes, you can freeze unfrosted cupcakes for up to 2 months. Just thaw them in the fridge before filling them.

→ What can I substitute for heavy cream?

For a lighter option, you can use a mixture of milk and Greek yogurt or a dairy-free alternative like coconut cream.