Print Recipe
5 from 1 vote

White Cream Cupcakes

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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 20 servings
Calories: 111kcal
Author: Lizzy T


  • 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