This cream filling is great for filling cupcakes or donuts. You can make ahead of time, and refrigerate till ready to use, just let it come back to room temperature for easy filling!
3 tablespoon all-purpose flour
1/2 cup milk
1/2 cup butter
1/2 cup granulated sugar
1 teaspoon vanilla extract
Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. This will only take a few minutes. Sir continuously to prevent the mixture from clumping and do not bring all the way to a boil. When thickened (consistency will be that of a thin pudding), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature.
When the milk mixture is cool, cream the butter and sugar together in a medium bowl until light. Add in the milk/flour mixture and vanilla extract and beat at high speed with an electrick mixer for 7 minutes, until light and fluffy.