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.
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.
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.
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.
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.
You’ll end up with a pretty little mound of frosting, something like this.
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. 1/2 an inch to 3/4 inch above the cupcake at the most works the best for me.
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
- 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.