Vanilla Cream Filled Cupcakes

Name: Vanilla Cream Filled Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 2 tsp pure vanilla extract; ½ cup buttermilk; 1 cup heavy whipping cream; ½ cup powdered sugar; 1 tsp vanilla extract

Highlighted under: Sugar & Spice Kitchen

I absolutely love making Vanilla Cream Filled Cupcakes because they hold a special place in my heart. There’s something so delightful about biting into a soft, fluffy cupcake to find a luscious, creamy filling inside. It’s a treat that never fails to impress at parties or just for a sweet treat at home. The combination of light vanilla cake and rich filling creates a perfect balance, and I enjoy the surprise element each cupcake brings. They are surprisingly easy to make, and once you try them, they’ll become a favorite in your baking repertoire!

Created by

Felicity Grant

Last updated on 2026-02-16T04:39:35.914Z

When I decided to make Vanilla Cream Filled Cupcakes, I knew I wanted them to be extra special. I experimented with my favorite vanilla cake recipe and adjusted the filling to be velvety without being too sweet. After a few tries, I nailed the perfect balance! The secret is to let the cupcakes cool completely before adding the filling, ensuring that the cream stays luscious and doesn’t melt away.

These cupcakes have quickly become a go-to for celebrations at home. I love to decorate them with a light dusting of powdered sugar or a swirl of whipped cream. They’re not just fun to eat but also visually stunning, making them perfect for any occasion. Plus, I always get compliments on how delicious they are!

Why You Will Love This Recipe
Fluffy vanilla cake with a creamy surprise filling
Simple to make yet incredibly impressive
Perfect for birthdays, parties, or just a sweet treat

Understanding the Ingredients

The key to a wonderfully fluffy vanilla cupcake lies in the balance of dry and wet ingredients. All-purpose flour gives the cupcakes structure, while the buttermilk adds moisture and acidity, which helps tenderize the crumb. If you don't have buttermilk, you can easily make a substitute by mixing regular milk with a teaspoon of lemon juice or vinegar and letting it sit for 5-10 minutes before using it.

In this recipe, granulated sugar not only sweetens the cupcakes but also contributes to the airy texture by incorporating air during the creaming process. It's crucial to cream the butter and sugar until the mixture is light and fluffy—this will take about 3 to 5 minutes using a hand mixer, and will give your cupcakes their lift.

Whipping the Filling to Perfection

When making the cream filling, it's essential to start with very cold heavy cream to achieve the best volume. Chill your mixing bowl and beaters in the freezer for about 10 minutes before whipping. This helps the cream whip faster and increases the fluffiness of your filling, creating a luscious texture that complements the cupcake.

As you whip the cream, add the powdered sugar gradually to avoid clumping. Beat until soft peaks form—this means the cream should hold its shape but still have a soft texture, usually taking about 2 to 4 minutes. If you accidentally whip it too long, it can turn grainy, so keep a close eye on it as you mix.

Serving and Storing Your Cupcakes

Once filled, these Vanilla Cream Filled Cupcakes are best enjoyed fresh but can be stored for up to 2 days in an airtight container at room temperature. If you want to prepare them ahead of time, bake and cool the cupcakes, then store them without filling in the freezer for up to 3 months. When ready to serve, simply thaw and fill with the whipped cream.

For a delightful presentation, consider topping your cupcakes with chocolate shavings, fresh fruit, or a drizzle of chocolate ganache. These toppings not only add visual appeal but also enhance the flavor profile and make your treats even more tempting at parties or gatherings.

Ingredients

Gather the following ingredients to make these delicious Vanilla Cream Filled Cupcakes:

For the Cupcakes

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
½ cup buttermilk

For the Cream Filling

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

Ensure all ingredients are at room temperature for the best results.

Instructions

Follow these steps carefully to create the perfect Vanilla Cream Filled Cupcakes:

Prepare the Oven and Pan

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

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt.

Cream Butter and Sugar

In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs and Vanilla

Beat in the eggs one at a time, then add the vanilla extract.

Combine Wet and Dry Ingredients

Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

Bake the Cupcakes

Divide the batter into the cupcake liners and bake for 15 minutes or until a toothpick comes out clean.

Make the Cream Filling

Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Fill the Cupcakes

Once the cupcakes are cool, use a small knife to cut out a cone from the center of each cupcake. Fill the hole with the whipped cream filling.

Decorate and Serve

Top with additional whipped cream or a sprinkle of powdered sugar and serve fresh!

Enjoy your delightful Vanilla Cream Filled Cupcakes!

Pro Tips

For an extra touch, consider using flavored extracts in the filling or adding citrus zest for a refreshing twist.

Troubleshooting Common Issues

If your cupcakes sink in the middle after baking, it may be due to underbaking or excessive mixing after adding the flour. Always check for doneness with a toothpick—if it comes out clean or with a few crumbs, they're done! If the tops are golden but the centers feel soft, they may need a couple more minutes, so monitor them closely.

On the other hand, if the edges of your cupcakes come out too dry, you might have overbaked them. Keep an eye on the baking time; ovens can vary significantly, and sometimes checking a couple of minutes earlier than the recipe suggests can save your cupcakes.

Dietary Modifications

For a dairy-free version of these cupcakes, you can use plant-based butter and substitute the buttermilk with almond or soy milk mixed with a tablespoon of vinegar. This will still provide a tender crumb while accommodating those with dairy sensitivities or lactose intolerance.

If you prefer a gluten-free option, consider using a 1:1 gluten-free baking flour. Ensure that you mix the batter gently to avoid overworking the flour; otherwise, the cake could become too dense. You may need to adjust baking time slightly, so keep an eye out for that golden top!

Flavor Variations to Try

While these cupcakes are delicious as is, you can easily customize them by adding flavor extracts to the batter. Experiment with almond, lemon, or coconut extracts for a unique twist on the classic vanilla flavor. Just reduce the amount of vanilla extract to account for the new flavors, ensuring a balanced taste.

You can also add mix-ins such as chocolate chips, fresh fruit, or nuts to the batter for added texture and flavor. Just fold them in gently at the end to avoid overmixing. These small changes can take your cupcakes to another level and impress your guests with various options.

Questions About Recipes

→ Can I use a different filling?

Absolutely! You can use fruit preserves, chocolate ganache, or even a flavored buttercream.

→ How can I store these cupcakes?

Store them in an airtight container in the refrigerator for up to 3 days for the best quality.

→ Can I make these cupcakes gluten-free?

Yes, you can substitute all-purpose flour with a 1:1 gluten-free flour blend.

→ What can I use instead of buttermilk?

You can make a quick substitute by combining regular milk with 1 tablespoon of vinegar or lemon juice.