Vanilla Cupcakes

There is no butter or oil in these light fluffy vanilla cupcakes! Decorate the homemade white cream cupcakes with any frosting for birthdays or any occasion.

You’ve signed up to bring cupcakes to a bake sale or to a birthday party. You start pulling out ingredients and realize you have no oil. Or butter. And you have no desire to run to the store.

What do you do?

Make these homemade vanilla cupcakes that require no butter or oil!

Vanilla Cupcakes on a plate

The heavy cream in these cupcakes add enough fat to make the cupcakes light and fluffy. Without butter or oil. And because they are vanilla flavored, they’ll go with just about any frosting!

How to Make Vanilla Cupcakes

We used a stand mixer to make the cupcakes, but you could use a hand mixer too. It’s just a small amount of batter.

  • Preheat the oven to 375 degrees.
  • In the bowl of a stand mixer, beat the eggs thoroughly using the whisk attachment, then add the heavy cream, vanilla and sugar. Beat again until well blended.
wet ingredients for cupcakes in a mixing bowl
  • Add the flour, salt and baking powder to the wet ingredients. Beat just until well combined.
flour in a mixing bowl
  • Grease two cupcake pans or place paper liners in the cupcake pans.
  • Fill the cups 2/3 full.
unbaked cupcakes in a pan
  • Bake at 375 for 13-15 minutes, or until the top of the cupcake springs back when you touch it.
  • Allow the cupcakes to cool and frost with your favorite buttercream frosting.

Best Frosting for Vanilla Cupcakes

So what frosting goes best with vanilla cupcakes? Really any at all! But here are a few of our favorites:

Looking for an easy way to add sprinkles to cupcakes? Place the sprinkles in a bowl. Turn the cupcake upside down and dip into the sprinkles. Press down firmly, but also gently. Only do this if you want a smooth top to the cupcakes. If you have swirls, they will flatten with this technique.

Also…be sure to add sprinkles before the frosting forms a crust on top. That way the sprinkles will actually stick.

dipping a cupcake in sprinkles

How to Frost Cupcakes

When I was younger, I’d simply take a knife and swipe some frosting on top of cupcakes. That is still totally fine to do and if you are decorating them with sprinkles, no one will really notice anyway.

But if you want to make a pretty swirl of frosting on top, you can use Wilton Tips 2D or 1M. They are our two favorite tips for decorating cupcakes!

Place a decorating tip in a disposable frosting bag. Fill the bag with frosting and squeeze any air out so the frosting is right down in the tip.

Then place the bag perpendicular to the cupcake, stopping just before you get to the cupcake. Start squeezing the frosting bag and swirl around, piling the frosting as you go.

We always practice on a piece of wax paper to make sure we know the design we’d like before frosting the cupcakes. It’s easy once you get the hang of it!

piping frosting on a cupcake

How to Store Cupcakes

Cupcakes are safe to store in an airtight container at room temperature. There is no need to refrigerate the cupcakes.

Can you freeze cupcakes?

Yes! Cupcakes freeze well either unfrosted or frosted. Store them in an airtight container, then allow them to defrost in the refrigerator in that same container so that they don’t dry out. Only open the storage container once the cupcakes are fully defrosted.

A close up of a sprinkled cupcake
A close up of a sprinkled cupcake

White Cream Cupcakes

5 from 1 vote
There is no butter or oil in these light fluffy cupcakes! Decorate the homemade white cream cupcakes with any frosting for birthdays or any occasion.
Servings 20
Prep Time 5 minutes
Cook Time 15 minutes

Ingredients
 

  • 2 large eggs
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 1 cup granulated sugar
  • 2 cups cake flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • frosting of your choice

Instructions
 

  • Preheat the oven to 375 degrees.
  • In the bowl of a stand mixer, beat the eggs thoroughly using the whisk attachment, then add the heavy cream, vanilla and sugar. Beat again until well blended.
  • Add the flour, salt and baking powder to the wet ingredients. Beat just until well combined.
  • Grease two cupcake pans or place paper liners in the cupcake pans.
  • Fill the cups 2/3 full.
  • Bake at 375 for 13-15 minutes, or until the top of the cupcake springs back when you touch it.
  • Allow the cupcakes to cool and frost with your favorite buttercream frosting.

Notes

The calories shown are based on the recipe making 20 cupcakes, with 1 serving being 1 unfrosted cupcake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 134kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 71mg | Potassium: 70mg | Fiber: 1g | Sugar: 10g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
Course Dessert
Cuisine American
Calories 134
Keyword birthday cupcakes, cupcake recipe, easy cupcake recipe
There is no butter or oil in these light fluffy cupcakes! Decorate the homemade white cream cupcakes with any frosting for birthdays or any occasion.

About Julie Clark

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