homemade Cream Cupcakes

Homemade Cream Cupcakes —light, fluffy, and filled with dreamy cream that takes these cupcakes to the next level! Perfect for birthdays, parties, or just because you deserve a treat. Here’s a simple recipe to make these beauties from scratch:

Ingredients

Cupcakes:

• 1½ cups (190g) all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1½ tsp pure vanilla extract
• ½ cup (120ml) whole milk

Cream Filling:

• 1 cup (240ml) heavy whipping cream, cold
• ¼ cup (30g) powdered sugar
• 1 tsp pure vanilla extract

Frosting (optional):

• Buttercream, whipped cream, or your favorite frosting

Instructions

1. Make the Cupcakes:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes).
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly among the cupcake liners, filling each about ¾ full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

2. Prepare the Cream Filling:

1. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Transfer the whipped cream to a piping bag fitted with a small round tip.

3. Fill the Cupcakes:

1. Use a small knife or cupcake corer to create a small hole in the center of each cupcake (don’t go all the way to the bottom).
2. Pipe the whipped cream filling into each cupcake, filling the hole completely.

4. Frost and Decorate:

1. Top the cupcakes with frosting if desired or keep it simple and sprinkle powdered sugar on top.
2. Add sprinkles, a drizzle of chocolate, or fresh berries for extra flair.

Tips:

• Storage: Store cupcakes in the fridge due to the cream filling, but let them come to room temperature before serving.
• Flavor Boost: Add a little cocoa powder to the cream filling for a chocolate twist, or use almond extract instead of vanilla for a nutty flavor.
• Decoration Idea: Pipe a swirl of frosting over the cream-filled cupcakes for a surprise inside effect!

Would you like suggestions for different fillings or flavor combos?