Have you ever put whipped cream to your cupcakes? It makes them so light and fluffy. You are going to love these Vanilla Bean Whipped Cream Cupcakes, or I like to call them Vanillope Dream Cupcakes.
updated 8/28/2022
I started making these Vanillope Dream Cupcakes about 10 years ago. They are always a hit at birthday parties because they are so light. It’s almost like an angel food cake. They feel so delicate and light as air, and the taste is heavenly.
Table of Contents
What ingredients are needed for Vanillope Dream Cupcakes?
Our vanilla bean cupcakes have a lot of dairy in them and require milk, whipping cream, and butter.
- heavy whipping cream
- 1 stick of butter white sugar
- cake flour
- baking powder
- sea salt
- whole milk
- eggs
- 1 vanilla bean
- 1 tsp vanilla extract
For the frosting, I recommend using my standard vanilla buttercream frosting. It’s super simple and always comes out amazing, and you can use food coloring and make it whatever gorgeous color you want.
What can I substitute if I don’t have a vanilla bean?
I love baking with vanilla beans. Those little flecks of the seeds in the finished baked goods are so amazing to me.
But, if you don’t have a vanilla bean, then just use 1 teaspoon of vanilla extract in place of the vanilla bean. So, for this recipe, you’d need a total of 2 teaspoons of vanilla extract.
How do you make cake flour out of all purpose flour?
For every cup of cake flour called for in a recipe:
- Measure 1 cup of all-purpose flour, remove 2 tablespoons of the flour.
- Add in 2 tablespoons of cornstarch and whisk to combine.
How do you make Vanilla Bean Cupcakes?
Chill the mixing bowl in the freezer for 5 minutes, and then beat the heavy whipping cream until soft peaks form. Scrape it into another bowl and set in the fridge.
Preheat the oven to 350°F. Line 2 muffin/cupcake pans with standard cupcake liner. Rinse out the mixing bowl.
Cream the butter and sugar on medium until it’s very creamy, light and fluffy, about 5 minutes.
While that’s mixing, mix the flour, baking powder and salt into a medium-sized bowl.
Cut off a 2 inch piece of vanilla bean, split it open and scrape out the tiny beans into the sugar mixture. (If you do not have vanilla beans, then use 2 tsp of vanilla instead of 1).
Whisk together the milk, eggs, vanilla extract and vanilla beans in a bowl or glass measuring cup.
With the mixer still on medium, switch between adding the flour mixture and milk mixture. Make sure you start and finish with the flour mixture.
Continue mixing on medium for 2 minutes.
Lastly, using a rubber spatula, fold the whipped cream into the cake batter.
Fill your cupcake liners about 2/3 full.
Bake until a toothpick comes out clean or with a few crumbs. It’s about 15-16 minutes.
Allow them to cool completely before frosting with your favorite frosting.
More Cupcake Recipes
- Sugar Plum Cupcakes
- Rainbow Cupcakes
- Grape Soda Cupcakes
- Bubblegum Cupcakes
- Pink Velvet Cupcakes
- Pumpkin Cheesecake Cupcakes
- Chocolate Bourbon Pecan Pie Cupcakes
Vanilla Bean Cupcakes
Ingredients
- 1/2 cup of heavy whipping cream
- 1 stick of butter at room temperature
- 1 1/2 cups of white sugar
- 2 1/2 cups of cake flour
- 1 tbs baking powder
- 1/2 tsp sea salt
- 1 cup whole milk
- 2 whole eggs at room temperature
- 1 egg white at room tempature
- 1/3 of a vanilla bean (about 2 inches)
- 1 tsp vanilla extract
Instructions
- Chill the mixing bowl in the freezer for 5 minutes, and then beat the heavy whipping cream until soft peaks form. Scrape it into another bowl and set in the fridge.
- Preheat the oven to 350°F. Line 2 muffin/cupcake pans with standard cupcake liner. Rinse out the mixing bowl.
- Cream the butter and sugar on medium until it's very creamy, light and fluffy, about 5 minutes.
- While that's mixing, mix the flour, baking powder and salt into a medium-sized bowl.
- Cut off a 2 inch piece of vanilla bean, split it open and scrape out the tiny beans into the sugar mixture. (If you do not have vanilla beans, then use 2 tsp of vanilla instead of 1).
- Whisk together the milk, eggs, vanilla extract and vanilla beans in a bowl or glass measuring cup.
- With the mixer still on medium, switch between adding the flour mixture and milk mixture. Make sure you start and finish with the flour mixture.
- Continue mixing on medium for 2 minutes.
- Lastly, using a rubber spatula, fold the whipped cream into the cake batter.
- Fill your cupcake liners about 2/3 full.
- Bake until a toothpick comes out clean or with a few crumbs. It's about 15-16 minutes.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 164Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 32mgSodium: 154mgCarbohydrates: 24gFiber: 0gSugar: 13gProtein: 2g
Any nutritional information on thetiptoefairy.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
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7 comments
Hello Lovely, what a lovely blog. I’m your newest follower from Blog Hop. Followed you via Linky Followers, Pinterest,Facebook & Bloglovin’.
Feel free to visit, follow and leave me comments @www.revampspunkyrena.com
xoxo
Rena
yum and I like pretty food! Thank you for sharing at the Thursday Favorite Things hop xo
Featuring this tomorrow! Yum, yum, yum!!
xo
H
These look fabulous! I love cupcakes and these look over the top! I endorsed you on Sverve 🙂 Krista @ A Handful of Everything
looks yummy, love the pink topping.
Hope you are having a great weekend and thank you so much for sharing this awesome recipe with Full Plate Thursday.
Hope to see you soon!
Miz Helen
Those look absolutely delish! I have never gotten the knack of frosting well, so they look as good as I bet they taste. Love the pink and Wreck it Ralph tie in, cute.