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–+ servings
"A vanilla cream cupcakes with a creamy filling and glossy chocolate topping, bitten into to reveal the rich custard-like center."

Cream Cupcakes

Tender, fluffy cream cupcakes with a rich yet light cream cheese–whipped cream frosting. Easy enough for everyday baking, but special enough for birthdays and gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Family Baking
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ cups All-purpose flour - sifted
  • 1 cup Granulated sugar
  • ½ cup 1 stick Unsalted butter - softened
  • 2 large Eggs - room temperature
  • ½ cup Heavy cream - room temperature
  • ½ cup Whole milk - room temperature
  • 1 teaspoon Pure vanilla extract
  • 1 ½ teaspoon Baking powder
  • ¼ teaspoon Salt
  • 8 oz Cream cheese - softened
  • 1 cup Heavy whipping cream - cold
  • 1 cup Powdered sugar
  • 1 teaspoon Vanilla extract
  • Pinch Salt
  • 1 teaspoon Lemon zest optional - flavor booster
  • ½ teaspoon Almond extract optional - flavor booster
  • 1 teaspoon Vanilla bean paste optional - flavor booster

Equipment

  • 1 12-cup muffin tin (standard size)
  • 1 Electric mixer (hand or stand mixer)
  • 2–3 Mixing bowls (large and medium)
  • 1 Wire cooling rack (for even cooling)
  • 1 Piping bag (optional, for frosting swirls)
  • 1 Rubber spatula (for folding and scraping)

Method
 

  1. Preheat oven to 350°F, line muffin tin with liners, and bring butter, eggs, and cream cheese to room temperature.
    "Colorful cupcake liners filled with batter in a muffin tray, ready to be baked, with ingredients like butter and eggs in the background near an open oven."
  2. Cream butter and sugar, add eggs and vanilla, then alternate dry ingredients with cream/milk until combined.
    "Thick cupcake batter being mixed in a stainless steel bowl with a stand mixer, surrounded by flour, eggs, and vanilla."
  3. Fill cupcake liners ⅔ full, bake for 18–20 minutes, then cool briefly in pan and transfer to wire rack.
    "Whipped vanilla frosting in a white bowl with a stand mixer beater above it, surrounded by eggs, powdered sugar, and milk on a kitchen counter."
  4. Beat cream cheese, add powdered sugar, then whip in cream and vanilla until fluffy with stiff peaks.
    "Freshly baked vanilla cupcakes rising in a muffin tin inside an oven, with golden brown tops."
  5. Frost cooled cupcakes with piping bag or spatula, then serve immediately or refrigerate until ready.
    "Vanilla cupcakes with swirled buttercream frosting being decorated with a piping bag on a cooling rack, with chocolate cupcakes in the background."

Nutrition

Serving: 1cupcakeCalories: 280kcalCarbohydrates: 34gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 140mgPotassium: 100mgFiber: 0.5gSugar: 22gVitamin A: 450IUCalcium: 60mgIron: 1mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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