Whipped Vanilla Dream Cupcakes

Two weeks ago, I tested out Sweetapolita's Whipped Vanilla Dream Cupcakes and I must say, they are absolutely wonderful. It had the perfect texture, it was light and moist, and it was a beautiful light color (as it is a white cake). I don't have much more to say about it except that I loved this cake and that I'm looking forward to making and eating it again soon! 

Whipped Vanilla Dream Cupcakes (adapted from Sweetapolita)

Makes 24 cupcakes (I halved the recipe to make a dozen)

2 1/2 cups sifted cake flour 

1 tbsp baking powder

1/2 tsp salt

1 cup milk, at room temperature

2 large egg whites, at room temperature

1 whole egg, at room temperature

1 vanilla bean, split and scraped

1 1/2 cup sugar

8 tbsp unsalted butter, at room temperature

1/2 cup whipping/heavy cream, cold

Preheat oven to 350F or 180C and line muffin pans.

Sift the flour, baking powder, and salt into a medium-sized bowl. Whisk the milk, eggs, and the insides of the vanilla bean together in another bowl. 

With a mixer, cream the butter and sugar on medium speed until it is light and fluffy.

With the mixer still on medium speed, alternate additions of the flour mixture and the milk-egg mixture, beginning and ending with the flour mixture (3 dry additions, 2 wet). Beat after each addition until incorporated. Continue to mix on medium speed for 2 minutes.

In another mixing bowl, whip the cream until soft peaks form. (Don't beat until stiff.) Fold whipped cream into the cake batter. 

Divide batter evenly among the cupcake liners, about 2/3 full, and bake until a toothpick comes out with only a few crumbs. Takes approximately 16 minutes. 

Carefully remove cupcakes from pan and let cool on a wire rack. 

Prepare your favorite frosting and frost when the cupcakes are completely cool.