Whipped Vanilla Cupcakes ( Christmas )

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Whipped Vanilla Cupcakes – the prettiest little cupcakes with a whipped vanilla frosting!

Whipped Vanilla Cupcakes


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


To make the cupcakes:

  1. Preheat the oven to 350 degrees F. Line 2 muffin pans with cupcake liners.
  2. In a medium bowl combine the flour, baking powder and salt. In a glass measuring cup, whisk the milk, eggs, vanilla and almond extract.
  3. 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.
  4. 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.
  5. 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:

  1. 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.

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