Just Jenn Recipes

Whipped Cream cupcakes

I’d heard of this – a cake with no butter or oil? Huh. I had to try it but I didn’t like the way the ingredients were laid out in the recipes that I had found. So I made up my own.

It turned out GREAT. Soft, with just the perfect crumb. Topped with coffee buttercream frosting…this may be my new favorite cupcake. Shh. Don’t tell the others

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

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 the cupcakes cool on a wire rack.

I like these frosted with Coffee Buttercream, and I topped them with cute little Cafe Latte chocolate pearls from Godiva.

I love the lightness of this cake and it’s easy to make when you’re out of butter!

Print Friendly

Whipped Cream cupcakes



25 Responses to “Whipped Cream cupcakes”

  1. Ooh I’ve never heard of this method! a whipped cream cupcake…now you’ve got me intrigued. Methinks it’s a must try! :D

  2. Casie says:

    Where do you get your paper cups for the cupcakes from? I look everywhere and I have a hard time finding them.

  3. kirbie says:

    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.

  4. justJENN says:

    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.

  5. justJENN says:

    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.

  6. JDaniel4's Mom says:

    This post is featured as one of my great posts of the week.


  7. Dina says:

    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.

  8. They look great. But what is cake flour? We only have Self Raising or Plain here, no idea which one might be cake flour…

  9. Anna says:

    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??

  10. Anna says:

    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.

  11. justJENN says:

    Ideally, I believe EVERYTHING should have butter. ;)

  12. Richard says:

    Great idea, great post!

  13. Sonia says:

    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.

  14. Kimmie says:

    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.

  15. Kat says:

    I have made these once and their amazing! i’m about to make them again!

  16. Julie says:

    I just made these and they were a big hit! It is a perfect recipe for when there’s no butter in the house!

  17. Kim says:

    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!

  18. irenelim says:

    Just a beginner on baking cupcakes.. with the cream on top, should I put the cupcakes in fridge? or it will melt?

  19. justJENN says:

    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.

  20. irenelim says:

    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?

  21. irenelim says:

    I bought one called thickened cream, i think that is not the same, right?

  22. Kelly says:

    I now know how I am going to celebrate national whipped cream day.
    Do you think a whipped cream frosting would be too much?

  23. MariaCecilia says:

    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!!! :)

  24. CamilleWatts says:

    Is it ok to use all purpose flour?

  25. Nicole says:

    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!

Leave a Reply

Related Posts

  • root beer float cupcakes Root Beer Float Cupcakes
  • Hellboy 20th Anniversary cupcakes Hellboy Cupcakes
  • This website and its content are copyright of justJENN recipes  | © justJENN recipes 2014. All rights reserved.

    Site design by 801red