Vanilla Cupcakes filled with Pastry Cream and Vanilla Frosting
These easy vanilla cupcakes are perfect for celebrating everyday happiness to weddings and so much more. The tender vanilla mini cakes are topped with a deliciously smooth frosting and filling with decadent pastry cream. You could use any frosting to top them with, a great fudge frosting will work well too!
There are so many reasons that cupcakes can be the PERFECT item to make
- they are bite-sized. so it’s immediate portion control
- these taste fantastic, like you’ll want to eat the whole batch, but are completely satisfied with one
- the filling is an unexpected cloud of deliciousness
- the frosting is over the top yummy and it’s better than any traditional buttercream (American Buttercream) this is rich creamy and delicious.
- these are pretty enough for you fanciest celebrations or just decadent enough to enjoy after dinner.
Each component is delicious on its own and combined together makes a triple delicious vanilla explosion!
- The cake portion has a moist crumb
- The filling is a custard cream filling is smooth and delectable.
- The cupcakes are topped with Vanilla Italian Buttercream frosting that is so silky, you may not be able to stop at just one cupcake, you have been warned!
Have you ever eaten something and in one BITE and knew, you knew it was just like trying on the perfect pair of jeans.
Without looking you knew they were the one pair you HAVE to have.
Well, that sums up these cupcakes, but there is no hunting around from store to store and tiny dressing rooms to fit into here.
Filled cupcakes are really my favorite, they have that added intrigue that is irresistible.
These cupcakes are decorated as white roses. Here is a link to my post on how to frost a rose cupcake with video.
These would be perfect for anytime, bridal showers, baby showers, girls night out, birthday celebrations and anniversaries.
These are my go-to cupcakes and I hope they become yours too!
Vanilla: I get lots of questions about vanilla flavor.
Yes, there is a huge difference in vanilla flavors on the market. I give names to the vanilla flavorings I use, you can google to see what they are if a link is not provided.
If you are not “cooking” the item such as frosting or filling I use Orlando Vanilla click here it does not have a strong alcohol flavor and it really does make a difference.
I’ve made many batches and had people sample the difference and it’s overwhelming what their response to different vanilla extracts/flavors.
If it’s going into a baked or cooked item, the alcohol will burn off and you’ll enjoy just the vanilla flavor. I was sure to mention exactly the vanilla I used in each recipe that I LOVE, and hope that info helps when making a decision on what vanilla you’ll choose.
I order items from baking supply stores online or find them at a local baking/cake shop.
Let’s get baking!
The recipe for 24 cups can be sure to make a sheet cake 13×9 or 2-8″ round cakes.
Vanilla Bean Cupcakes
Ingredients
- 2 cups sugar
- 4 eggs
- 2½ cups flour
- 1 cup milk
- ½ cup melted cooled butter
- ¼ cup oil
- 2½ teaspoons baking powder
- 2 teaspoons vanilla bean paste
Instructions
- In mixer bowl beat sugar with eggs until completely combined.
- Add flour, milk, butter, oil, baking powder and vanilla.
- Mix until creamy.
- Bake at 325 for dark pans (350 for regular) for 18-20 minutes. Test with a toothpick. Allow cupcakes to cool in cupcake pan for 5 minutes, then remove cupcakes and place on wire rack to completely cool.
Pastry Cream filling
Ingredients
- 4 egg yolks
- ½ cup sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 cups whole milk separated ½ cup and 1½ cups
- 4 tablespoons unsalted butter
- 2 teaspoons vanilla extract I use Madagascar Bourbon Vanilla
Instructions
- In a medium bowl, mix sugar, cornstarch, and salt together, then add to it ½ cup milk and whisk smooth.
- In a small bowl mix egg yolks, then add them to the mixture and blend until creamy.
- In a small saucepan, heat the remaining milk to a simmer. (small bubble s around the edge, not a full boil)
- Slowly pour the heated milk into the egg mixture while whisking constantly. Allowing the egg mixture to slowly heat will prevent the eggs from scrambling. (you are tempering the egg mixture)
- Place the mixture into the saucepan and heat on medium low heat whisking until it comes to a boil and is smooth and creamy. This takes about 5 minutes.
- Remove pan from heat, stir in butter and vanilla.
- Place pastry cream into a bowl and cover with plastic wrap, allow it to cool 15 minutes, then put it into the refrigerator to chill.
Notes
Vanilla Italian Buttercream Frosting
Ingredients
- 2 cups sugar separated into 1 cup each
- ¼ cup water
- 5 egg whites
- 1 pound room temperature not soft unsalted butter (cut into tablespoon pieces)
- 3 teaspoons vanilla extract 2 teaspoons Madagascar and 1 Orlando Natural Vanilla
Instructions
- Begin by separating the egg whites into the bowl that fits a mixer.
- Use the whisk attachment.
- Whisk the egg whites with 1 cup sugar until they form stiff peaks.
- in a small saucepan, bring the other cup of sugar and the water to a boil and allow the temperature to come to 245 degrees.
- Immediately remove the pan from heat and drizzle the syrup mixture into the whipped egg whites mixture on medium speed.
- Once you've added all the syrup bring the speed up a bit and mix until the bowl is cool to touch. About 8-10 minutes.
- Place the flat paddle blade onto the mixer.
- Add the butter one tablespoon at a time with the mixer on high.
- I drape a towel over the mixer so it doesn't splatter everywhere.
- Keep adding the butter while the mixer is going, continue to mix until all butter is incorporated and the frosting is smooth and creamy.
- If it looks curdled, or thin keep mixing. It may take a few more minutes to become thicker and smooth.
- Add in vanillas, then pour into a container with a lid.
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Making these this weekend, but I’m not doing the filling. I’m adding sprinkles and turning them into confetti cupcakes! Would these turn out the same if I used unsweetened vanilla almond milk instead of regular milk?
I haven’t made them with any other type of milk if you regularly substitute that type of milk in baking then I’d guess it would be ok.
Hi Diane! I am going to make these for church on Sunday. I’ve never made Itialian Buttercream – how long will it last on the cupcake…can I frost the day before? Thanx, Mary
Yes, you can frost the cupcakes a day ahead. You can put them in the fridge so they firm up a bit which makes them easier to handle before transporting and if your kitchen is hot from baking it won’t affect the consistency of the frosting. Allow them to come to room temperature for an hour before serving.(which is often the right timing to get them out of fridge, into a box and transport and place on table and serve) That will ensure you don’t mess the frosting up, they will taste fresh and delicious and are easier to transport then room temperature frosted cupcakes.
Thanks for this recipe, it looks amazing! Can’t wait to make it.
I’m trying to decide whether or not to use the Italian Buttrcream frosting – I confess that I do not have a candy thermometer (nor will I be able to get one before I make them tomorrow!) How critical is the 245 degree temperature?
Thanks so much!
You can test the sugar mixture by placing a small amount into a cup of cold water and then removed, it can be formed into a hard ball. It will hold its shape but when squeezed firmly, it will flatten slightly. Used when making caramels.
That is the best suggestion if you don’t have a candy thermometer. Be careful hot sugar syrup can burn you easily. Ask around maybe a friend or neighbor has a candy thermometer you can borrow since you asked if it was critical I’m assuming you haven’t worked with candy making and it really does need to be the proper consistency for the frosting to come out correctly.
If you decide to make American Buttercream here is my recipe https://www.createdby-diane.com/2010/08/video-how-to-frost-a-rose-on-a-cupcake-in-20-seconds.html
The Italian Buttercream Recipe is not what I would consider a beginner frosting recipe if you have worked with sugar syrups and candy making then it won’t be an issue, but yes the temperature is a critical element.
Thank you so much for the response 🙂 I will see about getting a candy thermometer, otherwise will go with the regular buttercream. I’ve done a fair amount of baking, bur have never ventured into candy. I’d like to give the Italian Buttercream a shot though – expanding one’s horizons and all that. Thanks so much!
the Italian Buttercream is my favorite frosting, it’s not overly sweet and although there are a few extra steps compared to regular buttercream, I always things it’s SO worth the effort in the end. If you don’t get to try it this time, maybe next 🙂
Hi dear your cupcake look delicious and beautiful.I wI’ll be trying it soon .any suggestions if they will hold good for cupcake bouquet.
The Italian Buttercream frosting is softer than American Buttercream which is what I typically use when doing a bouquet of cupcakes, as some are on their sides and you wouldn’t want the frosting to slide off. You can find the recipe I use here https://www.createdby-diane.com/2010/08/video-how-to-frost-a-rose-on-a-cupcake-in-20-seconds.html
There is no salt in your cupcake recipe. Does this mean salted butter should be used? Making them today for our first grandbaby’s shower!
There is no additional salt added in this recipe, I use unsalted butter in the cupcake recipe and frosting. I will add a note in the recipe, thanks for bringing it to my attention that it wasn’t clear.
Happy Baking!