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
Servings: 20 servings
- 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