White Cream Cupcakes
User Reviews
4.7
White Cream Cupcakes
Description
White Cream Cupcakes start by beating large eggs with heavy cream, vanilla extract, and sugar to form a well-blended liquid base. Cake flour, baking powder, and salt are incorporated next, forming a batter that balances richness and lightness through the combination of cream and aerated eggs. Baked at a moderately high temperature, the cupcakes develop a delicate texture with a gentle rise from the baking powder.
The resulting cupcakes have a tender crumb and mild flavor, lending themselves well to customization with your choice of frosting. They are suitable for gatherings or simple home desserts where a classic, soft cupcake is desired.
To ensure even baking, filling the cupcake liners two-thirds full prevents overflow while the brief baking time preserves moisture without drying. Cooling completely before frosting is essential to maintain a smooth finish.
Ingredients
- 2 large egg
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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