When I first started brainstorming names for this blog, the first thing that popped into my head was “Pretty Little Cupcake”. After all, I love cupcakes because they are relatively easy to make but are always an impressive treat. While I loved the name, I didn’t want people to expect that I was only a cupcake blogger, so I went with Spoonful of Flavor instead. And I’m glad that I did, because now I can share with you a wide assortment of my favorite recipes. Today, I’m sharing these whipped vanilla cupcakes which are a lighter and more delicate alternative to the standard vanilla cupcake.
Not only are they pretty but they are also the perfect little cupcake. It is like a cloud of frosting sitting atop a delicate pillow of cake. Adding whipped cream to the cupcake batter results in a light and airy cupcake. Sometimes frosting can be too sweet or heavy. This frosting is light with a subtle hint of sweetness. Brad declared the frosting the best that I have ever made. I took that as a huge compliment because he isn’t a big fan of cupcakes or frosting. But he loved these cupcakes.
This recipe is adapted from Sweetapolita. She is the queen of cupcakes and cakes. All of her recipes comes out perfect and the flavors are incredible. I always head over to her blog when I am looking for an exceptional cupcake recipe.
These whipped vanilla cupcakes are perfect for when you want something impressive, but don’t want to make a standard vanilla cupcake. Go head, indulge and start the week off with a pretty little cupcake!
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:
- Preheat the oven to 350 degrees F. Line 2 muffin pans with cupcake liners.
- In a medium bowl combine the flour, baking powder and salt. In a glass measuring cup, whisk the milk, eggs, vanilla and almond extract.
- 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.
- 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.
- 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:
- 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.