Vanilla Cupcakes with Whipped Cream
These cupcakes come together fast — no creaming butter, no waiting for ingredients to soften — and bake up light and fluffy. A swirl of freshly whipped cream and a scatter of sprinkles turns them into an instant party dessert.
Ingredients
- 3 large eggs
- 1 cup (200g) sugar
- 1/2 cup (120ml) neutral oil
- 1/2 cup (120ml) whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 2 teaspoons baking powder
- For topping: 1 cup (240ml) heavy cream, whipped with 2 tbsp sugar, sprinkles
Instructions
- Preheat the oven to 350°F (180°C) and line a muffin tin with 12 liners.
- Whisk the eggs and sugar together, then whisk in the oil, milk, and vanilla.
- Fold in the flour and baking powder just until combined.
- Divide the batter evenly among the liners, filling each about 2/3 full.
- Bake for 18-20 minutes, until a toothpick comes out clean. Cool completely.
- Pipe or spoon whipped cream onto each cupcake and finish with sprinkles just before serving.
Tips
- Cupcakes must be fully cool before adding whipped cream, or it will melt.
- Whip the cream just to soft peaks so it pipes smoothly without turning grainy.
- Add the whipped cream close to serving time — it doesn't hold overnight as well as buttercream.
Frequently Asked Questions
Can I frost these ahead of time?
Frost with whipped cream no more than a few hours before serving and keep refrigerated.
Can I use buttercream instead?
Yes, any standard buttercream frosting works well on this base cupcake.
