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.
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.**