Cream Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 Small mixing bowl
- 1 hand mixer or stand mixer with whisk attachment
- 1 Rubber spatula
- 1 Whisk
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
- 1 piping bag with round or star tip (optional)
Ingredients
- 190 gram all-purpose flour sifted
- 150 gram granulated sugar
- 8 gram baking powder
- 2 gram fine salt
- 120 milliliter whole milk at room temperature
- 60 milliliter heavy cream at room temperature
- 115 gram unsalted butter softened
- 2 large eggs at room temperature
- 5 milliliter vanilla extract
- 240 milliliter heavy cream for whipped cream topping; very cold
- 30 gram powdered sugar for whipped cream topping
- 3 milliliter vanilla extract for whipped cream topping
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl whisk together the flour, baking powder, and salt until well combined.
- In another bowl beat the softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 2 to 3 minutes.
- Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in the vanilla extract.
- In a small bowl combine the milk and 60 ml heavy cream and stir to blend.
- Add the dry ingredients to the butter mixture in three additions, alternating with the milk-cream mixture, beginning and ending with dry ingredients, mixing on low just until combined.
- Scrape down the sides of the bowl with a spatula to ensure the batter is evenly mixed, being careful not to overmix.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffin tin from the oven and let the cupcakes cool in the pan for 5 minutes.
- Transfer the cupcakes to a wire rack and let them cool completely for about 25 minutes before topping.
- While the cupcakes cool, whip 240 ml cold heavy cream with powdered sugar and vanilla in a chilled bowl on medium-high speed until medium-stiff peaks form.
- Once the cupcakes are fully cooled, spoon or pipe the whipped cream onto each cupcake in a decorative swirl.
Notes
For best results, ensure all cupcake batter ingredients are at room temperature so they blend smoothly and create a tender crumb, and keep the cream and mixing bowl very cold to whip quickly and hold shape longer; avoid overbaking by checking a few minutes early, and do not overmix the batter or the whipped cream, as that can make the cupcakes dense and the topping grainy; store the finished cupcakes in the refrigerator and add the whipped cream as close to serving time as possible for maximum freshness and stability.
Tried this recipe?Let us know how it was!