Real Recipes From Real Home Cooks ®

french vanilla cupcakes (filled)

★★★★★ 1
a recipe by
Mary Gonzalez
Livermore, CA

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.

★★★★★ 1
serves 24-48 mini
prep time 1 Hr
cook time 20 Min
method Bake

Ingredients For french vanilla cupcakes (filled)

  • 1 box
    yellow cake mix
  • 1 box
    french vanilla instant pudding mix
  • 1 tsp
    vanilla extract
  • 4
  • 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
  • "the absolute best buttercream frosting ever(found on just- a- pinch)

How To Make french vanilla cupcakes (filled)

  • 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.

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