Description
Delicious cream cheese cupcakes topped with a light and airy whipped cream frosting.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup sugar
- 2 tsp vanilla extract
- 1/2 cup canola oil
- 1/2 cup buttermilk
- 8 oz cream cheese (softened)
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1 1/5 cup heavy cream (cold)
Instructions
- Preheat oven to 350°F (180°C) and line cupcake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Beat eggs and sugar until light, then add vanilla and oil.
- Add dry ingredients and buttermilk in batches, mixing gently. Do not overmix.
- Fill liners 2/3 full.
- Bake for 14–16 minutes until done. Cool completely.
- Whip cold heavy cream to soft peaks and chill.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Fold whipped cream into the mixture.
- Pipe onto cooled cupcakes.
Notes
- Make sure the heavy cream is very cold for proper whipping.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg