Cream Filled Cupcakes

Cream Filled Cupcakes

Cream Filled Cupcakes



60g unsalted butter

66g milk

140g cake flour/low-protein flour

3 eggs (about 60g each) room-temp

1 tbsp lemon juice

1 tbsp vanilla extract

100g granulated sugar



50g unsalted butter

20g granulated sugar

1 egg yolk

50g heavy cream


Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.



  1. In a clean bowl, bring together 66g milk and 60g unsalted butter. Microwave to melt the butter and mix well.
  2. Preheat the oven to 320(160). Grease the cupcake tin with butter.
  3. Separate the eggs. Add lemon juice, vanilla extract, and sugar into the egg white. Use a hand mixer to beat until still peaks form. Gradually add in 3 egg yolks and beat to combined. Gradually sift in cake flour and fold it into the batter until just combined. Take a scoop of batter to mix well with melted butter and milk mixture. Pour the mixture back into the batter, and fold it in until well combined. Transfer the batter into a piping bag.
  4. Fill the cupcake tin with batter. Send into the oven and let bake for 26 minutes.
  5. Grab a pot. Bring together 50g butter, sugar, 1 egg yolk and heavy cream. Heat while quickly mixing them together. Transfer into a clean bowl and use a hand mixer to beat until thickened. *If you don’t like this sauce, try my lemon curd sauce:
  6. Let the cupcakes cool on the cooling rack. Poke a hole in the cupcake and fill it with the sauce.
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