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4.7 from 87 votes

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 Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 20 servings
Calories: 111 kcal
Course: Dessert
Cuisine: American

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

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  1. Preheat the oven to 375 degrees.
  2. 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.
  3. Add the flour, salt and baking powder to the wet ingredients. Beat until well combined.
  4. Grease two cupcake pans or place paper liners in the cupcake pans.
  5. Fill the cups 2/3 full.
  6. Bake at 375 for 13-15 minutes, or until the top of the cupcake springs back when you touch it.
  7. Allow the cupcakes to cool and frost with your favorite buttercream frosting.

Nutrition Information

Serving 34g Calories 111kcal (6%) Carbohydrates 20g (7%) Protein 2g (4%) Fat 3g (5%)

Nutrition Facts

Serving: 20servings

Amount Per Serving

Calories 111

% 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.