White Cream Cupcakes

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No oil or butter is needed for these White Cream Cupcakes. Cake flour and cream keep them soft and fluffy, making them a classic recipe to add to your recipe box.

White Cream Cupcakes Recipe - Tastes of Lizzy T

It’s Monday again! Normally I would not be saying “Monday again” with an exclamation point.  Mondays are not my favorite day of the week. But this Monday is a holiday, which means my hubby is home and we have the day off of home school.  That equals a happy day. And happy days call for sprinkles.

White Cream Cupcakes Recipe - Tastes of Lizzy T

The recipe I’m bringing you today is a simple, homemade white cream cupcake recipe that you will love. In just under 30 minutes, you can make light, moist cupcakes completely from scratch. I’ve told you about my desire to find the perfect white homemade cake. Next on my list was a from-scratch cream cupcake. I’ve tried a few over the past year and this has been our favorite so far.

White Cream Cupcakes Recipe - Tastes of Lizzy T

What makes this cupcake recipe unique? For one, it has cake flour. I explained why you should use cake flour in cakes in this post. If you don’t keep cake flour in your pantry, you might get some to have on hand for when a cupcake craving hits.

The second thing I found interesting is that this recipe didn’t have any oil or butter in it. Instead, it calls for heavy cream, which gives the cakes a rich, creamy flavor that you’ll love. Don’t be concerned that there’s no oil. The cream cupcakes are still so light and moist. I’d venture to say they are even more moist than most boxed mixes.

White Cream Cupcakes Recipe - Tastes of Lizzy T

Be sure to fill the cupcake cups only to 2/3 full. The cake batter will bake up nicely. If you fill the cupcake liners too full, they’ll overflow and you’ll miss out on the pretty little perfect cupcake tops.

Next comes the best part of a cupcake. The frosting. I used our Simply Vanilla Buttercream and Wilton’s rose gel coloring to get a beautiful, rosy color for our buttercream. Cut about an inch of the tip of a disposable icing bag. Place Ateco tip #808 inside the bag so that the end is sticking out of the hole. Fill the pastry bag with frosting.

Squeeze the frosting down and hold the tip about a half-inch above cupcake, perpendicular to the cupcake. (Pardon the not-straight pastry bag in the picture below. I was flying solo on this photo shoot, which meant frosting bag in one hand and camera in the other. I have a tricky job.) Start squeezing the pastry bag, applying even, steady pressure.  The frosting will begin spreading out in a circle. Keep applying pressure and move the tip up just a bit if needed to get an even circle. Once the frosting is the diameter that you’d like it, stop applying pressure and pull up.

White Cream Cupcakes Recipe - Tastes of Lizzy T

You’ll end up with a pretty little mound of frosting, something like this.

White Cream Cupcakes Recipe - Tastes of Lizzy T

Don’t get discouraged if your pillow of frosting doesn’t look perfect the first time. Practice a few times and you’ll get it! If you’re having trouble, hold the frosting bag up or down just a little bit more than you had been. ½ an inch to 3/4 inch above the cupcake at the most works the best for me.

White Cream Cupcakes Recipe - Tastes of Lizzy T

Braden took one bite of these white cream cupcakes and said, “They taste like I’m running through a field of awesomeness.” Which evidently is from a commercial, but it was cute and definitely needed to be documented.



White Cream Cupcakes

4.72 from 28 votes
No oil or butter is needed for these White Cream Cupcakes. Cake flour and cream keep them soft, making them a classic recipe to add to your recipe box.
Servings 20 servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 2 large eggs
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 1 cup granulated sugar
  • 2 cups cake flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder


  • Preheat the oven to 375 degrees.
  • In the bowl of a stand mixer, beat the eggs thoroughly using the whisk attachment, then add the heavy cream, vanilla and sugar. Beat again until well blended.
  • Add the flour, salt and baking powder to the wet ingredients. Beat until well combined.
  • Grease two cupcake pans or place paper liners in the cupcake pans.
  • Fill the cups 2/3 full.
  • Bake at 375 for 13-15 minutes, or until the top of the cupcake springs back when you touch it.
  • Allow the cupcakes to cool and frost with your favorite buttercream frosting.


Serving: 34g | Calories: 111kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g
Author Lizzy T
Course Dessert
Cuisine American
Calories 111


No oil or butter is needed for these White Cream Cupcakes. Cake flour and cream keep them soft and fluffy, making them a classic recipe to add to your recipe box.

About Lizzy T

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Angela {Mind Over Batter}
8 years ago

Is it wrong to want these fluffy cupcakes (pre-frosting) as pillows? Because I want to go there. OK, OK – I want to eat them too. All of them!

8 months ago

5 stars
These cupcakes were incredible! So creamy, I will definitely use this recipe again instead of butter. I used a different recipe for the frosting, white chocolate and lemon, which went really well with these

Holly Vonkannon
2 years ago

5 stars
Just tried these cupcakes and oh my goodness they are awesome! I haven’t had luck with cupcakes so I was already expecting a bad result but they are sooooo moist and soft! I’m amazed! Going to make them again for my daughters birthday party next weekend. Your recipes never fail! Thank you so much for sharing them all with us.

4 years ago

Hi, Can milk be use instead of the heavy cream? Thanks!

4 years ago

Do you have any suggestions for high altitude?

4 years ago

Can I cut down the sugar to half cup I don’t like my cupcakes to be too sweet

5 years ago

What would be the best way to store these? Can they be made in advance? Can’t wait to try them 🙂

5 years ago

5 stars
Thank you so much for this recipe!! I’m an inexperienced baker who just really wanted to make good cupcakes from scratch, and I’ve had multiple fails with other recipes. They came out dense and bland. So I decided to give this recipe a try and they came out absolutely perfect!! So light and fluffy, just what I was going for. This will now forever be my go-to cupcake recipe. Thanks again!!

5 years ago

5 stars
I have tried numerous recipes and this is the BEST ever!!! Thank you for sharing

Kate and Billy
5 years ago

5 stars
Mmm… Delicious. Haven’t had an appetite in anything till I saw this ❤ it. Thanks

6 years ago

4 stars
Hi lizzy, the temperature is in ferenheit or degree Celsius?

7 years ago

I am currently making these cupcakes. Followed the recipe to a T.. and the batter was so thick that it was hard to scrape down the sides after I took the bowl away from the mixer! Here’s hoping they bake up correctly, but I am very skeptical.

7 years ago

Mini cupcakes!

Kathy R.
7 years ago

Hi Julie, These cupcakes are adorable! I look forward to making them, and they would make a perfect ‘favorite paraty treat’! 🙂 Thanks for sharing!

Sarah @ Sarah's Bake Studio
7 years ago

I LOVE these! I love the dollop of frosting with the sprinkles. It’s so pretty and inviting!! I am definitely pinning these to try. With that being said, I LOVE cupcakes at a party…particularly mini cupcakes. It seems like you can eat more then! 😉