Vanilla Cream Cupcakes – Sweet Mama’s Kitchen

Before we dive into the delicious world of vanilla cream cupcakes, let’s talk about what you can enjoy alongside them. These cupcakes shine on their own but can be paired perfectly with a variety of delightful accompaniments:

1. Coffee or Tea: A rich espresso or a soothing herbal tea can complement the sweetness of the cupcakes. The warm, comforting flavors really bring out the vanilla essence. Imagine sipping a cup while indulging in these delightful treats.
   
2. Fresh Berries: Strawberries, raspberries, or blueberries create a wonderful contrast. Their tartness will balance the sweet and creamy elements of the cupcakes. Serve a handful alongside for a pop of color and flavor.
   
3. Ice Cream: Vanilla ice cream can take your dessert presentation to the next level. Picture a warm cupcake topped with a scoop of vanilla bean ice cream melting slightly over the sides. It’s a match made in dessert heaven!
   

Welcome to a world of sweetness and nostalgia! As a dietitian and food blogger, I believe that desserts should evoke joy and create fond memories. Let me take you on a journey into the delightful realm of vanilla cream cupcakes. \

I have spent countless hours in my cozy kitchen experimenting and perfecting this recipe. There’s something truly magical about the simplicity of vanilla and the richness of cream.

This isn’t just any cupcake recipe; it’s a fusion of light, fluffy cake and luscious vanilla buttercream that celebrates the essence of classic baking while being versatile enough for modern tastes. Let’s explore what makes these cupcakes irresistible.

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What Are Vanilla Cream Cupcakes?

Vanilla cream cupcakes are soft, sponge-like cake bases topped with a velvety vanilla buttercream. They are often the star of birthday parties, weddings, and casual get-togethers alike. There’s a reason these cupcakes have stood the test of time—they embody the perfect harmony of texture and flavor.

Why This Recipe Works

Now, let’s break down why this recipe is special. Here are some compelling reasons:

– Fluffy Texture: The combination of beaten egg whites and sour cream gives these cupcakes an incredibly light and airy texture. Each bite feels like a little cloud of vanilla goodness.

– Rich Flavor: Using pure vanilla extract and optional almond extract adds layers of flavor. The result is a cupcake that sings with sweetness yet maintains a sophisticated taste.

– Stunning Presentation: A swirl of homemade vanilla buttercream on top of these cupcakes creates an elegant look. The subtle sheen and creamy texture are truly inviting.

– Versatility: This recipe can easily be adapted. Add chocolate chips, seasonal fruits, or even a splash of your favorite liqueur to the batter for a unique twist. You can also modify the buttercream by incorporating flavors like lemon or coconut.

Ingredients You’ll Need to Make This Dish

To create these delightful cupcakes, gather the following ingredients:

For the Cupcakes:

• ¾ cup unsalted butter (170g), gently melted and cooled
  
• ½ teaspoon almond extract (optional, for a subtle depth of flavor)
  
• ½ cup tangy sour cream (120mL), at room temperature
  
• 3 large egg whites, at room temperature
  
• 1½ teaspoons aluminum-free baking powder
  
• ¼ teaspoon baking soda
  
• 1⅔ cup plain all-purpose flour (213g)
  
• 1 tablespoon pure vanilla extract (15mL)
  
• 1 cup fine granulated sugar (200g)
  
• ¼ teaspoon fine kosher salt
  
• ½ cup whole milk (120mL), gently warmed
  

For the Vanilla Buttercream:

• ½ teaspoon lemon zest (optional, for a hint of brightness)
  
• 1 tablespoon heavy whipping cream
  
• 1 pinch fine kosher salt
  
• 2 lbs powdered confectioners’ sugar (900g), sifted for smoothness
  
• 1 teaspoon whole milk
  
• 1 lb unsalted butter (450g), softened to room temperature
  
• 1 teaspoon pure vanilla extract
  

How to Make Vanilla Cream Cupcakes?

Here’s a step-by-step guide to creating these delightful cupcakes.

Step 1: Preheat the Oven

Set your oven to 350°F (175°C). This step is crucial for ensuring even baking.

Step 2: Prepare the Cupcake Liners

Line your muffin tin with cupcake liners. This will not only make for easy cleanup but will also give your cupcakes an aesthetically pleasing look.

Step 3: Mix Dry Ingredients

In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together to ensure they are well mixed. This prevents clumping and ensures an even rise.

Step 4: Combine Wet Ingredients

In another bowl, whisk together the melted butter, sour cream, and egg whites. Add the warmed milk, vanilla extract, and almond extract (if using). Mix until smooth, ensuring there are no lumps.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients into the wet mixture. Stir gently until combined. Be cautious not to overmix. A few small lumps are perfectly fine.

Step 6: Fill the Cupcake Liners

Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. This allows enough room for the cupcakes to rise without overflowing.

Step 7: Bake

Place the muffin tin in your preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool the Cupcakes

Once baked, remove the tin from the oven and let the cupcakes cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 9: Prepare the Buttercream

While the cupcakes cool, make the buttercream. In a mixing bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar. Incorporate the heavy cream and vanilla extract, mixing until you have a smooth, fluffy consistency. Adjust the consistency with milk if needed.

Step 10: Frost the Cupcakes

Once the cupcakes are completely cool, generously frost each with the vanilla buttercream. You can use a piping bag for decorative swirls or simply spread it on with a knife.

Step 11: Optional Decor

Sprinkle with rainbow sprinkles, lemon zest, or chocolate shavings for a personal touch.

Tips & Tricks

To make sure your cupcakes turn out perfectly every time, consider these tips:

– Room Temperature Ingredients: Ensure your eggs and sour cream are at room temperature. This helps create a smoother batter and ensures even baking.

– Don’t Overmix: Overmixing can lead to dense cupcakes. Stir just until combined for a lighter texture.

– Use Fresh Ingredients: Fresh baking powder and vanilla extract make a significant difference in flavor and rise.

– Cool Completely: Allow your cupcakes to cool completely before frosting. Otherwise, the buttercream may melt!

– Experiment with Flavors: Don’t be afraid to get creative! Swap some flour for almond flour or add in different extracts.

Nutrition Information

Here’s a breakdown of the nutrition per serving (1 cupcake with buttercream frosting):

• Calories: Approximately 350
  
• Total Fat: 19g
  
• Saturated Fat: 12g
  
• Cholesterol: 70mg
  
• Sodium: 150mg
  
• Total Carbohydrates: 44g
  
• Dietary Fiber: 1g
  
• Sugars: 30g
  
• Protein: 3g
  

How Do You Store Leftovers?

Store any leftover cupcakes in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week. Just let them come to room temperature before enjoying. 

If you want to freeze them, place them in an airtight container or freezer bag, and they’ll last for up to three months. Don’t frost before freezing—wait until they’re thawed and ready to serve.

What Sides Would Complement Vanilla Cream Cupcakes?

Pairing these cupcakes with the right sides can elevate your dessert experience. Consider these suggestions:

• Fruit Salad: A fresh fruit salad adds a refreshing contrast. Include a mix of melons, berries, and citrus. The acidity of the fruits can cut through the richness of the cupcakes.
  
• Chocolate Sauce: A drizzle of warm chocolate ganache brings an indulgent touch. Pairing chocolate with vanilla is like a classic duet; they complement each other beautifully.
  
• Whipped Cream: Lightly sweetened whipped cream adds a touch of elegance. Top each cupcake with a dollop for a delightful creaminess.
  

What Alternatives Can You Use for Ingredients?

If you find yourself missing an ingredient, don’t fret! Here are some substitutions:

• All-Purpose Flour: You can use whole wheat flour or a gluten-free blend. This alters the texture slightly but still works splendidly.
  
• Sour Cream: Greek yogurt is a fantastic substitute, offering a similar creaminess with added protein.
  
• Butter: If you prefer a dairy-free option, coconut oil or a plant-based butter can be used, keeping the cupcakes just as moist.
  
• Egg Whites: Aquafaba (the liquid from canned chickpeas) is an excellent vegan alternative to egg whites, allowing your cupcakes to rise fluffy.
  

Conclusion

In conclusion, vanilla cream cupcakes are more than just a dessert; they are a celebration of sweetness and creativity in the kitchen. With a simple list of ingredients and a few easy steps, you can create something truly special. Whether enjoyed at a family gathering or a quiet evening at home, these cupcakes are sure to please. I encourage you to try this recipe and let your imagination run wild; the possibilities are endless. Happy baking!

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Print Recipe

Vanilla Cream Cupcakes – Sweet Mama’s Kitchen

Author: Susan Roberts Cuisine: American Courses: Dessert

Difficulty: Intermediate Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Servings: 16 Calories: 350

Best Season: Suitable throughout the year

Description

Welcome to a world of sweetness and nostalgia! As a dietitian and food blogger, I believe that desserts should evoke joy and create fond memories. Let me take you on a journey into the delightful realm of vanilla cream cupcakes.

I have spent countless hours in my cozy kitchen experimenting and perfecting this recipe. There’s something truly magical about the simplicity of vanilla and the richness of cream.

Ingredients

Servings

For the Cupcakes:

• ¾ cup unsalted butter (170g)
• ½ teaspoon almond extract (optional, for a subtle depth of flavor)
• ½ cup tangy sour cream (120mL)
• 3 large egg whites, at room temperature
• 1½ teaspoons aluminum-free baking powder
• ¼ teaspoon baking soda
• 1 cup plain all-purpose flour (213g)
• 1 tablespoon pure vanilla extract (15mL)
• 1 cup fine granulated sugar (200g)
• ¼ teaspoon fine kosher salt
• ½ cup whole milk (120mL)

For the Vanilla Buttercream:

• ½ teaspoon lemon zest (optional, for a hint of brightness)
• 1 tablespoon heavy whipping cream
• 1 pinch fine kosher salt
• 2 lbs powdered confectioners' sugar (900g)
• 1 teaspoon whole milk
• 1 lb unsalted butter (450g)
• 1 teaspoon pure vanilla extract

Instructions

1. Here’s a step-by-step guide to creating these delightful cupcakes.

Step 1: Preheat the Oven

1. Set your oven to 350°F (175°C). This step is crucial for ensuring even baking.

Step 2: Prepare the Cupcake Liners

1. Line your muffin tin with cupcake liners. This will not only make for easy cleanup but will also give your cupcakes an aesthetically pleasing look.

Step 3: Mix Dry Ingredients

1. In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together to ensure they are well mixed. This prevents clumping and ensures an even rise.

Step 4: Combine Wet Ingredients

1. In another bowl, whisk together the melted butter, sour cream, and egg whites. Add the warmed milk, vanilla extract, and almond extract (if using). Mix until smooth, ensuring there are no lumps.

Step 5: Combine Wet and Dry Mixtures

1. Gradually add the dry ingredients into the wet mixture. Stir gently until combined. Be cautious not to overmix. A few small lumps are perfectly fine.

Step 6: Fill the Cupcake Liners

1. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. This allows enough room for the cupcakes to rise without overflowing.

Step 7: Bake

1. Place the muffin tin in your preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool the Cupcakes

1. Once baked, remove the tin from the oven and let the cupcakes cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 9: Prepare the Buttercream

1. While the cupcakes cool, make the buttercream. In a mixing bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar. Incorporate the heavy cream and vanilla extract, mixing until you have a smooth, fluffy consistency. Adjust the consistency with milk if needed.

Step 10: Frost the Cupcakes

1. Once the cupcakes are completely cool, generously frost each with the vanilla buttercream. You can use a piping bag for decorative swirls or simply spread it on with a knife.

Step 11: Optional Decor

1. Sprinkle with rainbow sprinkles, lemon zest, or chocolate shavings for a personal touch.

Nutrition Facts

Servings 16

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 19g30%

Saturated Fat 12g60%

Cholesterol 70mg24%

Sodium 150mg7%

Total Carbohydrate 44g15%

Dietary Fiber 1g4%

Sugars 30g

Protein 3g6%

---

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To make sure your cupcakes turn out perfectly every time, consider these tips:

- Room Temperature Ingredients: Ensure your eggs and sour cream are at room temperature. This helps create a smoother batter and ensures even baking.

- Don’t Overmix: Overmixing can lead to dense cupcakes. Stir just until combined for a lighter texture.

- Use Fresh Ingredients: Fresh baking powder and vanilla extract make a significant difference in flavor and rise.

- Cool Completely: Allow your cupcakes to cool completely before frosting. Otherwise, the buttercream may melt!

- Experiment with Flavors: Don’t be afraid to get creative! Swap some flour for almond flour or add in different extracts.

Keywords: Vanilla Cream Cupcakes