These cream-filled cupcakes are a delight! With soft and fluffy cake, each bite hides a sweet cream center that will make your taste buds dance. Yum!
The best part? They’re great for any occasion! Whether it’s a birthday or just because, I can’t help but enjoy these little treats with a big smile. 😄
Key Ingredients & Substitutions
All-purpose flour: This gives the cupcakes structure. If you’re gluten-free, you can use a 1:1 gluten-free flour blend. From my experience, that works well without changing the texture much!
Butter: Unsalted butter is best for balanced flavor. If you’re in a pinch, you can use margarine or coconut oil, though the flavor will vary a bit.
Heavy cream: For whipping, heavy cream provides the best stability. If you’re looking for lighter options, use half-and-half, but your filling and frosting may be less fluffy.
Jam: Use your favorite jam, like strawberry, raspberry, or even lemon curd for a twist! I find that the fruity flavors add a nice brightness.
Vanilla extract: It adds sweetness and fragrance. If you’re out, almond extract can be a good substitute, though it has a stronger flavor.
How Do I Make Sure My Cupcakes Turn Out Light and Fluffy?
The key to fluffy cupcakes is in the creaming method. When you cream the butter and sugar, beat until it’s light and fluffy, which incorporates air for a better rise. Here’s how you can do it:
- Soften the butter at room temperature for about 30 minutes. It should be creamy, not melted.
- Use an electric mixer on medium speed to beat the butter for 2-3 minutes before adding sugar.
- Gradually add the sugar, continuing to beat until it’s fluffy—this may take another 3-4 minutes.
Also, be careful not to over-mix the batter once you add the flour and milk. Mix just until the ingredients are combined for the best texture!
Cream-Filled Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1⅓ cups all-purpose flour
- 1¼ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
For the Cream Filling:
- ½ cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For the Filling Jam:
- ½ cup strawberry or raspberry jam (or your choice)
For the Frosting:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Decorations:
- Colored sprinkles
How Much Time Will You Need?
This delicious dessert requires about 40 minutes for preparation and baking, plus an additional 30 minutes for chilling. In total, plan for about 1 hour and 10 minutes to enjoy these lovely cupcakes!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Grab a muffin tin and line it with cupcake liners to get ready for your batter.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures your cupcakes will rise beautifully.
3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture looks light and fluffy. This should take about 3-5 minutes.
4. Add the Eggs:
Add the eggs one at a time, beating well after each addition. This helps to incorporate air into the batter for a lighter texture.
5. Stir in Vanilla:
Now, stir in the vanilla extract until fully combined.
6. Combine Wet and Dry Ingredients:
Next, alternately add the flour mixture and the milk to the creamed butter mixture. Start and end with the flour mixture. Mix gently until just combined—avoid over-mixing to keep them fluffy!
7. Fill the Cupcake Liners:
Evenly divide the batter among the cupcake liners, filling each about two-thirds full. This will leave space for the cupcakes to rise.
8. Bake:
Bake in the preheated oven for about 18-22 minutes, or until a toothpick inserted into the center comes out clean. Set a timer so you don’t forget!
9. Cool the Cupcakes:
Once baked, remove the cupcakes from the oven and let them cool completely on a wire rack.
10. Make the Cream Filling:
In a chilled bowl, whip together the heavy cream, powdered sugar, and vanilla until stiff peaks form. This filling will be sweet and airy!
11. Prepare the Cupcakes:
Once the cupcakes have cooled, use a small knife or an apple corer to cut out a small hole in the center of each cupcake.
12. Fill with Jam and Cream:
In each hole, spoon in about 1 teaspoon of jam followed by 1-2 teaspoons of the whipped cream filling. Don’t be shy; give it a nice fill!
13. Make the Frosting:
Whip the remaining heavy cream with powdered sugar and vanilla until stiff peaks form for the frosting. This will be your lovely topping!
14. Frost the Cupcakes:
Pipe or spread the whipped frosting on top of each cupcake, creating a beautiful finish.
15. Add Some Fun:
Sprinkle colored sprinkles over the frosting for that festive touch!
16. Chill Before Serving:
Refrigerate the cupcakes for at least 30 minutes to let everything set nicely before serving. This is worth the wait!
Enjoy your delicious cream-filled cupcakes, with a surprise jam and cream center beneath a cloud of whipped frosting and sprinkles! They’re sure to impress everyone.
Can I Use a Different Type of Flour?
Yes! You can substitute all-purpose flour with a gluten-free flour blend to make these cupcakes gluten-free. Just be sure to use a blend designed for baking for the best results!
How Can I Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. For best results, add a piece of parchment paper between layers to prevent sticking.
Can I Make the Cupcakes Ahead of Time?
Absolutely! You can bake the cupcakes a day in advance and store them in an airtight container. Just wait to fill and frost them right before serving to keep them fresh!
What Can I Substitute for Heavy Cream?
If you don’t have heavy cream, you can use half-and-half for the filling and frosting, though they will be less thick. For a non-dairy option, try coconut cream, which can also whip nicely!
