Cream Filled Cupcakes Recipe

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry mixture, mixing until just combined.

Fill each cupcake liner about 2/3 full with the batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

While the cupcakes are cooling, prepare the cream filling. In a chilled bowl, whip the heavy cream until soft peaks form. Gradually add in the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Once the cupcakes are completely cooled, use a sharp knife or cupcake corer to remove a small portion from the center of each cupcake.

Fill a piping bag fitted with a round tip with the cream filling. Pipe the filling into the center of each cupcake, until just level with the top of the cupcake.

Frost the cupcakes with your choice of frosting, if desired. Serve and enjoy!