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.
Servings: 20 servings
Calories: 111kcal
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
Serving: 34g | Calories: 111kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g