Vanilla Cupcakes with White Chocolate Cream Filling

Its not often that I make cupcakes.  I save them for vary special occasions, like birthdays and celebrations....  Speaking of birthdays -- happy birthday Caitlin and Lynch!!!  Love and MISS you two!

 

These were definitely celebration cupcakes.  My boyfriend matched at Colorado State for his residency and we couldn't be more excited!!  So proud of him :)  Since I bake for any and every occasion, I sent these into work to wish him good luck.  I'm told they were gone instantly -- always a good sign!

 

I started with a simple vanilla cupcake as my base, filled 'em with white chocolate whipped cream and topped them with my favorite vanilla buttercream. Cream filling makes everything better and it took these simple vanilla cupcakes to a whole new level. 

Vanilla Cupcakes with White Chocolate Cream Filling

Source:  cupcakes Jenny Steffens Hobick; buttercream Mag-Pie's; filling Better Homes and Gardens

Yields:  24 cupcakes

 

Ingredients

Cupcakes

1 1/2 cups self-rising flour

1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

 

White Chocolate Whipped Filling

3 ounces white chocolate

1 cup whipping cream

Piping bag, for filling cupcakes

 

Vanilla Buttercream

20 tablespoons (2 ½ sticks) unsalted butter, softened

2 1/2 cups confectioners’ sugar, sifted
1/8 teaspoons salt
2 teaspoons vanilla extract
2 tablespoons heavy cream (add more if frosting is too thick)

Directions

Preheat oven to 350 degrees F.

 

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before filling and icing.

 

To prepare Cream Filling:

In a small heavy saucepan, combine white baking chocolate and 1/4 cup of the whipping cream. Cook and stir over low heat until chocolate is nearly melted. Remove from heat; stir until smooth. Cool for 15 minutes. In a large bowl, beat remaining whipping cream with an electric mixer on medium speed until soft peaks form (tips curl). Add the cooled white chocolate mixture. Beat just until stiff peaks form (tips stand straight). If desired, cover and chill for up to 24 hours.

 

Transfer the whipped cream to a decorating bag fitted with a large round or star tip. Push tip into the top of each cupcake and force some of the whipped cream inside cake.

 

To prepare the Frosting:

In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

 

Generously pipe or spread the frosting onto tops of cupcakes.