French Vanilla Cupcakes (Filled)

Mary Gonzalez

By
@margoz

I tried to find a suitable not too sweet filling for cupcakes, but nothing suited my tastes, so after experimenting, I came up with this one and I am pleasantly surprised.
For the frosting, I used Whitney Froehlich's THE ABSOLUTE BEST BUTTERCREME FROSTING EVER! Found here on Just a Pinch.


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Rating:

Comments:

Serves:

24-48 mini

Prep:

1 Hr

Cook:

20 Min

Method:

Bake

Ingredients

1 box
yellow cake mix
1 box
french vanilla instant pudding mix
1 tsp
vanilla extract
4
eggs

FILLING

8 oz
mascarpone cheese (softened)
1/4 c
butter (softened)
1 tsp
vanilla extract
1 tsp
almond extract
1 1/4 c
confectioners' sugar (sifted)
1-2 Tbsp
milk

FROSTING

"the absolute best buttercream frosting ever(found on just- a- pinch)

Directions Step-By-Step

1
CAKE or CUPCAKES:
Bake cake or cupcakes as directed on box (only add the extra egg and pudding mix).
I used mini cupcake pans (lined with paper liners) I got 54 mini-cupcakes out of this batter
2
FILLING:
Beat mascarpone cheese and butter together on medium speed
Reduce speed - slowly add confectioner sugar, until blended
Add vanilla and almond extracts
Add milk, one teaspoon at a time
Increase speed until the consistency is creamy
Chill 30 minutes, (if necessary)
Place filling in pastry bag with a small tip. Poke hole in center of cupcake until filled
3
FROSTING:
The recommended frosting or any other frosting you'd prefer.
4
NOTE: You can increase the confectioners sugar by a tablespoon at a time, if the filling is too thin or decrease if you'd prefer yours not so sweet. I imagine with a little creativity, you can create your own flavor combinations.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American