These cream-filled cupcakes are a real treat! Soft vanilla cake wraps around a sweet, creamy filling that will make anyone smile. They’re fun to make and even more fun to eat!
If you ask me, the best part of these cupcakes is that gooey filling. It’s like a little surprise in every bite! Perfect for parties or when you just want a tasty dessert. 🎉
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cupcakes. If you need a gluten-free option, you can substitute it with a 1:1 gluten-free flour blend. Just be sure it includes xanthan gum for structure.
Buttermilk: Buttermilk adds moisture and tang. If you don’t have any, mix regular milk with a tablespoon of vinegar or lemon juice, letting it sit for a few minutes to sour.
Heavy Whipping Cream: For both the filling and frosting, heavy cream works best for its stability and rich texture. If you’re looking for a lighter option, you could use coconut cream, though the flavor will differ slightly.
Butter: Unsalted butter keeps the sweetness in check. If you’re in a pinch, you can use margarine, but I think the flavor suffers a bit. Stick with butter if you can!
How Do I Whip Cream to Stiff Peaks?
Whipping cream correctly is essential for both the filling and frosting. Here’s how to get those perfect stiff peaks:
- Start with chilled cream: Cold cream whips better, so place your mixing bowl and beaters in the fridge for about 15 minutes before starting.
- Beat on medium speed: Using an electric mixer, start at a low speed and gradually increase to medium. This helps create air without splattering.
- Monitor closely: Once you see soft peaks forming, increase to medium-high speed. Stop whipping when you see firm peaks that hold their shape but aren’t overly grainy.
Your lovely whipped cream will be the highlight of these cupcakes, so pay attention as you whip!
Cream-Filled Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3/4 cup buttermilk
For the Cream Filling:
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
For the Frosting:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For Decoration:
- Rainbow sprinkles (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and 20 minutes of baking time. After baking, you’ll need to let the cupcakes cool completely, which takes about 30 minutes. So, all in all, plan for around 1.5 hours to make these delicious cream-filled cupcakes!
Step-by-Step Instructions:
1. Prepping the Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). Take out a muffin tin and line it with cupcake liners to make sure your cupcakes don’t stick!
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This will ensure the cupcakes rise nicely. Set this mix aside for later.
3. Creaming Butter and Sugar:
In a large mixing bowl, use a mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
4. Adding Eggs and Vanilla:
Add the eggs one at a time to your butter and sugar mix, making sure to beat well after each addition. Then, mix in the vanilla extract for that delicious flavor.
5. Combining Wet and Dry Ingredients:
Now it’s time to combine your mixtures! Alternately add the flour mixture and the buttermilk to the butter mixture, starting and ending with the flour mix. Use a spatula to gently fold everything in until just combined. Be careful not to overmix!
6. Baking the Cupcakes:
Fill each cupcake liner about 2/3 full with the batter. Pop the muffin tin in the oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean.
7. Cooling:
Once baked, let the cupcakes cool completely on a wire rack. This is super important because you want to fill them with cream without melting everything!
8. Making the Cream Filling:
While the cupcakes are cooling, make your cream filling. In a chilled bowl, whip together the heavy cream, powdered sugar, and vanilla until stiff peaks form. This means the cream should hold its shape well.
9. Filling the Cupcakes:
Take a small knife or a cupcake corer to remove a little core from the center of each cupcake. Don’t throw these cores away; they could be a fun little snack! Fill a piping bag with the whipped cream filling and pipe it into the center of each cupcake.
10. Frosting the Cupcakes:
For the frosting, whip more heavy cream with powdered sugar and vanilla until stiff peaks form again. Pipe a generous swirl of frosting on top of each filled cupcake.
11. Decorating:
If you want to make your cupcakes look extra special, sprinkle some rainbow sprinkles on top. They’re super festive!
12. Chill and Serve:
If desired, chill the cupcakes briefly in the fridge before serving to let everything set. Enjoy every delicious bite of your homemade cream-filled cupcakes!
Can I Substitute the Buttermilk in This Recipe?
Absolutely! If you don’t have buttermilk on hand, you can easily make your own by mixing 3/4 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
How Do I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container in the fridge for up to 3 days. If you want to keep them longer, you can freeze them in a container for up to 3 months. Just thaw in the fridge overnight before serving!
Can I Make These Cupcakes Gluten-Free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend. Just ensure it contains xanthan gum or another binding agent to help with the texture of the cupcakes.
What Other Fillings Can I Use?
If you want to mix things up, you can fill the cupcakes with flavored fillings like lemon curd, chocolate mousse, or even fruit preserves. Just make sure the filling complements the overall flavor of the cupcake!
