White Cream Cupcakes
User Reviews
4.7
87 reviews
Excellent
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, making them a classic recipe to add to your recipe box.
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Ingredients
- 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
Instructions
- 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.
Nutrition Information
Show Details
Serving
34g
Calories
111kcal
(6%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
3g
(5%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Serving | 34g | |
| Calories | 111kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
87 reviews
Excellent
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