French Vanilla Cupcakes (Filled)

2
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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
24-48 mini
Prep:
1 Hr
Cook:
20 Min
Method:
Bake

Ingredients

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  • 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)

How to Make French Vanilla Cupcakes (Filled)

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.

Printable Recipe Card

About French Vanilla Cupcakes (Filled)

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




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