Cupcakes With Whipped Cream Frosting – a delicious recipe with white cake, unflavored gelatin, cold water, heavy whipping cream, sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare and bake cake mix according to package directions for cupcakes. Cool on wire racks.
2
In a small saucepan, sprinkle gelatin over water; let stand for 1 minute to soften. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; cool just to room temperature.
3
In a large bowl, beat cream and gelatin mixture until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Set aside 1 cup for decorating.
4
Spread remaining frosting over tops of cupcakes. Divide reserved frosting in half; tint one portion pink and the other yellow.
5
Use a toothpick to outline shape of heart, flower or sunburst on tops of cupcakes. Use medium star tip to pipe pink or yellow stars along outline. Fill in shape with piped stars as desired.
160
kcal
Calories
9
g
Fat
20
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 package white cake mix (regular size), 1-1/4 teaspoons unflavored gelatin, 5 teaspoons cold water, 1-1/4 cups heavy whipping cream, and more.
Yes, Cupcakes With Whipped Cream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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