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Judy John

Cream Filled Cupcakes

These Cream Filled Cupcakes feature soft vanilla cake filled with a silky cream center and topped with fluffy frosting for an irresistible dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Party Food, Snack
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 1 tsp baking powder
  • 0.5 cup milk
  • 2 large eggs
  • 0.25 cup butter melted
Cream Filling
  • 4 oz cream cheese softened
  • 1 cup heavy cream cold
  • 0.25 cup powdered sugar
  • 1 tsp vanilla extract
Frosting
  • 1 cup whipped topping

Equipment

  • Mixing Bowl
  • Cupcake Pan
  • Cupcake Liners
  • Electric Mixer
  • Cooling Rack
  • Piping Bag
  • Freezer
  • Scoop
  • Tray
  • Oven

Method
 

  1. Preheat the oven and line a cupcake pan with liners.
  2. Mix flour, sugar, and baking powder. Add milk, eggs, and butter until smooth.
  3. Fill liners two-thirds full and bake until lightly golden and springy.
  4. Cool cupcakes completely before filling.
  5. Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream until light and fluffy.
  6. Cut a small cavity in each cupcake and pipe in the cream filling.
  7. Top with frosting and serve. The center should stay silky while the cake remains soft and tender.

Notes

For softer cupcakes, bake only until the tops spring back. For slightly crisp edges, bake an extra minute. Freeze unfrosted cupcakes for up to two months and thaw before filling. Chill filled cupcakes before decorating for easier assembly handling. Customize flavors with chocolate, strawberry, lemon, caramel, or coffee extracts. Store covered in the refrigerator for up to four days.