It's been a while since I shared a recipe for cupcakes. So for this occasion, I'll be showing you how to bake up some whipped cream cupcakes. Similar to my recipe for whipped cream pound cake, this variation provides a moist and creamy spin on a popular dessert.

However, what's really interesting about these whipped cream cupcakes, is that they don't contain any fat other than that found in the heavy cream. That's right, no oil or butter is added to the recipe, resulting in what may very well be lightest cupcakes you'll ever try.

Things get even better with some good old fashioned buttercream frosting placed on the top.

Below is the simple recipe for both the cupcakes and frosting. It's as straight forward as any recipe can get and should take no more than half an hour to complete. If you have an electric mixer, these whipped cream cupcakes can all be done within 20 minutes tops.

The recipe

Cupcake ingredients

  • 1 cup (240 ml) heavy cream
  • 2 extra large eggs
  • 1 cup (200 g) white sugar
  • 2 cups (250 g) all-purpose flour
  • 2 tsp vanilla extract

Frosting ingredients

  • 1 cup (or 2 sticks) unsalted butter, room temperature
  • 4 cups confectioner's sugar
  • 1/2 tsp vanilla extract
  • 1-2 tbsp milk

The directions

Cupcake directions

  1. Preheat the oven to 180°C. Line 2 cupcake pans with liners and set aside.
  2. Pour the heavy cream in a stand mixer up-fitted with a whisk attachment and beat on medium-high speed until it forms stiff peaks but don't over beat or the heavy cream will turn to butter. Add the eggs in one at a time while still beating to incorporate them.
  3. Beat in the sugar and vanilla extract. Stop the mixer and scrape down the bowl.
  4. Switch the mixer to low speed and beat in the flour in batches until fully combined.
  5. Pour the batter into liners, filling them halfway. Bake for 15 minutes or until the top of the cupcakes become springy to the touch. Cool on a rack.

Frosting directions for cupcakes

  1. Combine the butter and confectioners sugar in a clean bowl of the electric mixer up-fitted with paddle attachments. Beat them together at medium-high until smooth and fluffy.
  2. Beat in the vanilla extract and a tablespoon of milk. Keep adding more milk by the tablespoon to reach the desired consistency.
  3. Fill a piping bag up-fitted with a nozzle of choice with the buttercream frosting by 2/3 capacity. Pipe the buttercream frosting in swirls on top of the cupcakes.
  4. Serve the cupcakes or seal and refrigerate.

Serves: 18 cupcakes

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