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Judy John

Filled Cupcake Ideas

These filled cupcakes feature soft vanilla cake with a creamy center, making every bite rich, flavorful, and fun for celebrations or everyday treats.
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: 185
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
  • 1 cup heavy cream cold
  • 4 oz cream cheese softened
  • 0.25 cup powdered sugar
  • 1 tsp vanilla extract

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. Stir in milk, eggs, and melted butter until smooth.
  3. Fill liners two-thirds full and bake until the tops spring back lightly.
  4. Cool completely on a rack to prevent melting the filling.
  5. Beat cream cheese, powdered sugar, vanilla, and whipped cream until fluffy and smooth.
  6. Cut a small center from each cupcake and pipe in the filling.
  7. Replace a small cake piece if desired and frost or decorate before serving.

Notes

For softer cupcakes, avoid overbaking. For a slightly crisp edge, bake an extra minute. Freeze unfrosted cupcakes for up to two months and thaw before filling. Chill filled cupcakes briefly for easier assembly handling. Customize flavors with chocolate, lemon, berry, caramel, or mousse fillings. Store covered in the refrigerator for up to four days.