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

Highlighted under: Sweet Baking Studio

I love baking, and these Vanilla Cream Filled Cupcakes are one of my all-time favorites. Each bite offers a delightful surprise with a luscious cream filling, perfectly complementing the soft, moist vanilla cake. I enjoy making them for special occasions, family gatherings, or just because. They are simple enough for a weekday treat but elegant enough to impress guests. The combination of the fluffy cupcake and rich cream makes it hard to resist going back for seconds!

Created by

Ainsley Harper

Last updated on 2026-02-16T07:33:36.794Z

When I first tried making vanilla cream filled cupcakes, I wasn't sure how the cream would turn out. After experimenting with different fillings, I found that using whipped cream mixed with mascarpone gives the perfect balance of sweetness and texture. I picked this method because it holds its shape well and provides a rich flavor.

One tip I learned is to let the cupcakes cool completely before filling them. If they are still warm, the filling can melt and make a gooey mess. I also love adding a hint of vanilla extract to the cream for an extra flavor boost!

Why You'll Love These Cupcakes
Light and fluffy vanilla cupcake base
Rich and creamy filling that adds a delightful surprise
Perfect for any occasion, from birthdays to afternoon teas

Mastering the Cupcake Texture

The key to achieving a light and fluffy texture in your vanilla cupcakes lies in the creaming process. Start with room temperature butter, as it incorporates air better when beaten with sugar. I recommend mixing the butter and sugar until the mixture is pale and fluffy, which can take about 4-5 minutes. This adds volume to the cupcakes, creating that delightful, airy feel once baked.

Additionally, be cautious not to overmix the batter once the dry ingredients are added. Overmixing can lead to dense cupcakes due to gluten development. Mix until just combined—small lumps are okay. You can also use a spatula for the last few folds to even out the batter while minimizing gluten formation.

Cream Filling Secrets

To achieve the best cream filling, it’s essential to start with chilled equipment. Make sure your mixing bowl and beaters are cold, as this helps the whipping cream hold its structure. Whip the cream on medium speed until soft peaks form, then gradually add the powdered sugar while continuing to whip. This gradual addition helps stabilize the cream and avoids deflating it too early.

Incorporating mascarpone cheese not only enhances the cream's richness but also provides a texture that is less likely to separate than whipped cream alone. Depending on your taste preference, you could substitute the mascarpone with a similar amount of cream cheese for a tangy flavor, but be mindful to blend it smoothly so the filling remains light and airy.

Storing and Serving Tips

These vanilla cream filled cupcakes can be made a day ahead of an event, but they’re best enjoyed fresh. If you prepare them early, store the filled cupcakes in an airtight container in the refrigerator for up to 2 days. Just be aware that the filling may soften slightly over time, which can affect the texture during serving.

When ready to serve, consider adding a dusting of powdered sugar or a light glaze for an extra touch. If you want to get creative, try adding flavor variations to your cream filling such as lemon zest or a splash of coffee liqueur, which can give a delightful twist to the classic vanilla flavor.

Ingredients

Cupcake Ingredients

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

Cream Filling Ingredients

1 cup heavy whipping cream
1/2 cup mascarpone cheese
1/4 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Steps

Prepare the Cupcake Batter

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

Bake the Cupcakes

Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners. Fill each liner about 2/3 full with the batter. Bake for 15 minutes or until a toothpick inserted comes out clean. Let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Make the Cream Filling

In a chilled mixing bowl, beat the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, then mix in the mascarpone cheese until combined and smooth.

Fill the Cupcakes

Once the cupcakes are completely cool, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. Fill each hole with the cream mixture, then replace the tops.

Serve and Enjoy

You can dust the filled cupcakes with powdered sugar or frost them if desired. Enjoy your delicious vanilla cream filled cupcakes!

Tips

Pro Tips

For an extra touch, consider topping these cupcakes with fresh berries or chocolate shavings. They add a beautiful presentation and a burst of flavor that pairs well with the creamy filling.

Ingredient Substitutions

If you’re looking to make these cupcakes gluten-free, you can swap out all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that includes xanthan gum, which will help maintain the cake's structure. Just keep an eye on the baking time, as gluten-free blends may require slight adjustments.

For those needing a dairy-free option, replace the milk with a non-dairy alternative such as almond milk or oat milk. Additionally, you can use vegan butter to substitute the unsalted butter, ensuring your cupcakes remain just as fluffy and delicious without the dairy.

Scaling the Recipe

If you need to make a larger batch of these delightful cupcakes, it’s easy to scale the recipe up. For example, doubling the ingredients should yield around 24 cupcakes. Just ensure that you have enough baking trays available, as crowding them can lead to uneven baking. You might want to bake in batches for optimal results.

Conversely, if you wish to make fewer cupcakes, you can halve the recipe. Use a kitchen scale for precision, especially when measuring flour and sugar, to maintain the perfect balance of flavors and textures. Keep an eye on the baking time, as smaller batches may bake slightly faster.

Questions About Recipes

→ Can I make these cupcakes in advance?

Yes, you can bake the cupcakes a day ahead. However, fill them shortly before serving to keep the cream fresh and firm.

→ Can I use a different flavor for the filling?

Absolutely! Feel free to experiment with different extracts, such as almond or coconut, for a unique twist on the filling.

→ What can I do if I don’t have mascarpone cheese?

You can substitute cream cheese, but the flavor and texture will be slightly different. Mixing in a bit of sour cream can help achieve a similar consistency.

→ How do I store leftover cupcakes?

Store them in an airtight container in the refrigerator for up to 3 days. They are best enjoyed fresh!