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

Highlighted under: Dessert Magic

I absolutely love making Vanilla Cream Filled Cupcakes! There's something incredibly satisfying about biting into a light, fluffy cupcake only to discover a rich, creamy filling inside. We often make these for special occasions, and they never fail to impress. The combination of a soft vanilla cupcake with a sweet, velvety cream filling is simply unbeatable. Plus, they are surprisingly easy to whip up! Whether for a birthday party or just a treat for the family, these cupcakes always bring a smile to my face.

Created by

Jenna Rowland

Last updated on 2026-02-16T09:17:36.586Z

My baking journey took an exciting turn when I decided to try my hand at Vanilla Cream Filled Cupcakes. The combination of a tender vanilla cake and a sweet, creamy filling was something I felt was lacking in my baking repertoire. After experimenting with a few different fillings, I finally found the perfect balance of sweetness and creaminess that complements the lightness of the cupcake.

One of my favorite tips is to let the cupcakes cool completely before piping in the cream filling. This ensures that the cupcake doesn’t become soggy and allows the flavors to meld beautifully. Each cupcake becomes a perfect little package of joy that delights with every bite!

Why You Will Love These Cupcakes
Light and fluffy texture that melts in your mouth
Decadent vanilla cream filling for that extra surprise
Perfect for any celebration or a sweet treat at home

Understanding the Ingredients

The foundation of these Vanilla Cream Filled Cupcakes lies in high-quality ingredients. Using all-purpose flour gives the cupcakes a balanced structure, but for a more tender bite, you could substitute half of the flour with cake flour. The unsalted butter adds richness and flavor, while the granulated sugar not only sweetens but also contributes to the cake's fluffy texture when creamed with the butter.

The eggs play a crucial role in providing moisture and helping the cupcakes rise, so don't skip them! Ensure they're at room temperature for a smoother batter. Milk adds just the right amount of liquid, creating a delicate texture. If you're looking to lighten up the recipe, consider using almond or soy milk as a substitute, which will impart a slightly different flavor profile.

Technique Matters

Proper mixing techniques significantly influence the texture of your cupcakes. Be sure not to overmix once you combine the wet and dry ingredients. Stir just until you no longer see dry flour for a light, airy result. Overmixing can lead to a dense cupcake, which isn't the goal here. When filling your cupcake liners, use an ice cream scoop for even portions; this will help all your cupcakes bake uniformly.

When piping the cream filling, a large star tip creates a beautifully decorative swirl. Ensure your whipped cream is at stiff peak stage, recognizable by solid peaks that hold their shape. If the whipped cream is grainy or too soft, it may mean either the cream wasn't whipped long enough or has been over-whipped. If over-whipped, gently fold in a tablespoon of heavy cream to bring it back together.

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
1 cup milk
2 large eggs
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

Make sure you have everything ready before you start baking!

Instructions

Follow these steps to bake and fill your cupcakes.

Preheat the Oven

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

Make the Cupcake Batter

In a mixing 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. Stir in the milk and vanilla extract.

Combine Dry Ingredients

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

Bake

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 minutes or until a toothpick comes out clean.

Prepare the Cream Filling

While the cupcakes are baking, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.

Fill the Cupcakes

Once the cupcakes have cooled completely, use a small knife to cut a circle out of the center of each cupcake. Pipe the whipped cream filling into each hollow.

Serve

Enjoy your Vanilla Cream Filled Cupcakes, or keep them in the fridge until ready to serve.

Your delicious cupcakes are now ready for tasting!

Pro Tips

For an added touch, you can sprinkle some chocolate shavings on top of the cream filling before serving.

Storage Tips

These Vanilla Cream Filled Cupcakes are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to three days. If you plan to make them ahead of time, consider baking the cupcakes a day earlier, then filling them just before serving to maintain their fluffy texture and prevent sogginess from the filling.

For longer storage, freeze the unfilled cupcakes. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container. They can last in the freezer for up to three months. Thaw them in the fridge overnight before filling and serving, allowing you to enjoy this treat even when time is tight!

Variations and Serving Suggestions

Feel free to experiment with flavors in your cream filling! Adding a tablespoon of cocoa powder will give you a delightful chocolate filling. Alternatively, incorporating a teaspoon of almond extract brings a nutty depth that pairs beautifully with vanilla. You can also use fruit purees or jams for a fruity twist—just ensure they are well-mixed into the whipped cream for a cohesive flavor.

For a fun serving idea, top each cupcake with a drizzle of melted chocolate or a sprinkle of colorful sprinkles to add visual appeal. You can also serve these cupcakes on a dessert platter with fresh berries for a touch of freshness that contrasts with the rich filling. Whatever your choice, these cupcakes are sure to impress!

Questions About Recipes

→ Can I use a different filling?

Absolutely! You can fill them with fruit preserves, chocolate ganache, or even a custard cream.

→ How long do these cupcakes last?

They are best enjoyed fresh but can be stored in the refrigerator for up to 2 days.

→ Can I freeze these cupcakes?

Baked cupcakes can be frozen for up to 3 months, but it's best to freeze them unfrosted.

→ What type of butter should I use?

Unsalted butter is recommended to control the sweetness, but you can use salted butter if that’s what you have.