Whipped Cream cupcakes
I’ve been there, you’re hungry for cake but you pantry is bare. No butter, no oil? What’s a hungry baker to do?
Simple, bake with whipped cream! A perfect soft crumb, I love the lightness of this cake and it’s such an easy fix when you’re out of butter.
Topped with coffee buttercream frosting…this may be my new favorite cupcake. Shh. Don’t tell the others.
Whipped Cream cupcakes
Ingredients:
1 cup heavy whipping cream
2 eggs
1 cup sugar
1-1/2 teaspoons vanilla extract
1-3/4 cups cake flour
1/2 teaspoon salt
1-1/2 teaspoons baking powder
Instructions:
Preheat the oven to 350 degrees. Prep a cupcake pan with liners.
In a bowl whisk together the cake flour, salt and baking powder. Set aside.
In the bowl of an electric mixer beat the whipped cream until stiff peaks form – don’t go TOO FAR of you will get butter! Add the eggs one at a time until incorporated.
Add the sugar and the vanilla.
Carefully add the flour mixture until combined.
Spoon batter into the liners, filling the cups up halfway. Bake for 15-20 minutes depending on your oven, let cool on a wire rack.
Frost and serve.
Ooh I’ve never heard of this method! a whipped cream cupcake…now you’ve got me intrigued. Methinks it’s a must try! 😀
Where do you get your paper cups for the cupcakes from? I look everywhere and I have a hard time finding them.
These look delicious and I have all this heavy whipping cream I need to get rid of. Are these cakes more like poundcake or lighter? The recipes I’ve seen using heavy cream so far have been more like poundcake in consistency and I’ve been looking for something less dense.
@kirbie
Yeah see, all the other ones seemed poundcake-ish. Not exactly what I was looking for. These are light, REALLY light, which is what I like about them.
@Casie
I get mine at a baking supply store here in Los Angeles. They are so cute, but my family HATES them because it’s hard to get the cake out. Oh well.
This post is featured as one of my great posts of the week.
http://www.jdaniel4smom.com/2010/04/great-posts-i-came-across-this-week_10.html
I was just going to ask about the ease of getting the cakes out of these “cups”. I recently bought some at Smart and Final for some ube cupcakes so they wouldn’t burn/overcook with the regular liners and man what a pain in the butt to get them out.
They look great. But what is cake flour? We only have Self Raising or Plain here, no idea which one might be cake flour…
I was going to include this cake in my yellow cake trials, but I felt like it wasn’t fair to put it back to back with cakes with butter. I’m sure the texture is great, but didn’t you miss the butter just a tiny bit??
Oh, also.
Shirley Corriher’s cake (the one I’m about to go bake right now) has whipped cream AND butter so I hope it has the same light texture as these.
@Anna
Ideally, I believe EVERYTHING should have butter. 😉
Great idea, great post!
Well if you beat the cream long enough you will get butter so it’s like using butter but in a different form. They look delicious and I will definitely try them.
I love using those cups! If you cut a tiny slit at the top of the cup where the thick roll is, after baking it makes it so you can easily tear back the cup to eat the cupcake whole.
I have made these once and their amazing! i’m about to make them again!
I just made these and they were a big hit! It is a perfect recipe for when there’s no butter in the house!
Oh my. I have made these a couple of times since I’ve found your site and these are my new favorite cakes !!
I’ve substituted coffee extract in place of the vanilla on the newest batch and wow how amazing.
Thank you so much for the recipe!
Hi,
Just a beginner on baking cupcakes.. with the cream on top, should I put the cupcakes in fridge? or it will melt?
@irenelim
Do you mean the frosting? Yes, I would keep the cupcakes in the fridge if you’re not going to eat them for a while.
yes.. the frosting. May I know which brand you are using for the heavy whipped cream? and the heavy whipped cream you dont need to add any vanilla or sugar?
I bought one called thickened cream, i think that is not the same, right?
I now know how I am going to celebrate national whipped cream day.
Do you think a whipped cream frosting would be too much?
THE BEST CUPCAKE RECIPE EVEEEERRRRR!!!!!!!!!!!! I´ve just made them…They are fluffy, full of flavor, simply PERFECT!!!! Congrats and thank God I´ve found this website!!! 🙂
Is it ok to use all purpose flour?
I’m sure you get amazed at every time someone comments years later but seriously, great.
My dad made these when I was growing up and they are my moms favorite with a tiny bit of orange extract.
They came out PERFECT. Even tastier than when I was a kid. Thank you for putting this online!! Jenn you rock!
I’m so excited to try these!!! Do you use cold heavy cream, like when making whipped cream, or do you bring to room temperature before whisking? Eggs the same temp as the cream?
I have been making these for year. More than anything I wanted to say thanks! They are amazing. Easy, fast ,delicious and wonderful texture. Paired with this frosting https://www.seriouseats.com/cream-cheese-frosting-recipe they are sublime. My secret is to add a little lemon zest a bit of cardamom and just a drop of rose water -people go nuts! Thanks just Jenn for making me look like a hero party after party with these.