Whipped Vanilla Cupcakes – the prettiest little cupcakes with a whipped vanilla frosting!
Contents
Ingredients
For the cupcakes:
- 2 1/2 cups sifted cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk at room temperature
- 2 large egg whites at room temperature
- 1 whole egg at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 1/2 cups sugar
- 8 tablespoons unsalted butter (1 stick)
- 1/2 cup heavy cream cold
For the frosting:
- 3 cups heavy cream cold
- 6 tablespoons sugar
- 1 teaspoon vanilla extract
- sprinkles optional
Instructions
To make the cupcakes:
- Preheat the oven to 350 degrees F. Line 2 muffin pans with cupcake liners.
- In a medium bowl combine the flour, baking powder and salt. In a glass measuring cup, whisk the milk, eggs, vanilla and almond extract.
- In an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until pale and creamy, about 5 minutes. Alternate additions of the flour mixture and liquid mixture, beginning and ending with the flour mixture (3 dry additions, 2 wet), beating after each addition until incorporated. Continue mixing on medium speed for 2 minutes.
- Chill a clean stainless mixer bowl in the freezer for 5 minutes. Return bowl to mixer fitted with the whisk attachment and then whisk the heavy cream on medium-high speed until soft peaks form (This is where a hand mixer comes in handy, or you can transfer the batter to a second bowl, wash the bowl and then whisk the cream in your stand mixer). Fold whipped cream into the cake batter.
- Divide the batter evenly among cupcake liners (about 2/3 full) and bake until a toothpick comes out with only a few crumbs, about 16-18 minutes. Remove from pan and let cool on wire racks. Repeat with second muffin pan.
To prepare the frosting:
- Chill a stainless mixer bowl in the freezer for 5 minutes. Whisk the heavy cream in the bowl attached to the stand mixer on medium-high speed until the cream begins to thicken. Gradually add the sugar, one tablespoon at a time, and continue whisking until soft peaks form. Add the vanilla and whisk until the frosting becomes stiff, but be careful not to over-beat or the frosting will become grainy. Pipe as desired onto each cupcake. Garnish with sprinkles as desired.