*Disclosure: I only recommend products I would use myself and all opinions expressed here are our own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read full privacy policy here.
There is just something about a mini cupcake that I adore. As a baker, I feel like you are always on the search for the best (fill in the blank) recipe. If you have read any of my other posts, by now you know that the easier, the better for me. Vanilla boxed cake mix for the win!
These cupcakes are luxuriously fluffy and light. Honestly, my favorite vanilla cake recipe thus far. The maple whipped cream frosting is the best light weight addition to an already perfect cupcake. Vanilla cupcakes are a great vessel for all different types of frostings. Vanilla cake also can be paired with so many different flavors, so the combinations are endless.
I personally chose to do a stabilized whipped cream frosting for the pure lightness of the frosting. The sweetness of maple can sometimes be heavy, so I thought marrying it with a whipped cream might be exactly what I was looking for to go with these airy cupcakes. I have a maple cream cheese frosting that is amazing, but goes better with the carrot cake cupcakes.
Boxed cake mix makes this recipe so easy that this is the perfect sweet treat when in a pinch or if you just don’t want to spend all day in the kitchen. Fluffy, moist and not too sweet are the elements that make a perfect cupcake, in my opinion. This recipe checks off that list for me.
In the whipped cream frosting, you can swap out the extract to add a different flavor than maple. There are so many options. If you like your cupcakes a bit sweeter, you could make these cupcakes with a buttercream instead. You can always add sprinkles or other decorative elements to cupcakes to give them some extra flare. I went simple with some clear sanding sugar. This is one recipe to have on hand for any occasion.
I hope you enjoy this easy recipe and share it with me on social media!
Some of my Favorite Products used:
Fluffy Vanilla Mini Cupcakes with Maple Whipped Cream
Ingredients
Cupcakes
- 1 box Vanilla Cake Mix
- Ingredients needed to make boxed cake mix
- ½ Sour cream
- 1 ½ tsp Vanilla extract
Maple Whipped Cream
- 2 cups Heavy whipping cream
- ½ cup Powdered sugar
- ½ – 1 tsp Maple extract
- 2 tsp Flavorless powdered gelatin
- 2 tbsp Water
- Sprinkles of your choice
Instructions
To make the cupcakes
- Preheat your oven to the temperature listed on the boxed cake mix. Typically this is 350.
- Prepare your mini cupcake pan with cupcake liners (mini). Set aside.
- Follow the instructions from the box to bring together the cake batter. Add in the sour cream and vanilla extract.
- Fill your mini cupcake liners about ½ to ¾ full.
- Bake for 12-16 minutes. Check bake by inserting cake tester or toothpick into the center of the cupcake. Once it comes out clean, they are done.
- Let stand until completely cool.
To make the whipped cream frosting
- Add the water to a microwave safe bowl. Sprinkle the gelatin powder evenly across the top of the water. Let sit for a couple of minutes.
- Transfer the bowl with gelatin to the microwave. Microwave for 5-10 seconds. Remove and stir with a fork to help dissolve the gelatin. Return to microwave for 3 second intervals until fully gelatin is fully dissolved. Then set aside to cool slightly.
- In a mixing bowl or stand mixer with the whisk attachment on medium-high speed, combine heavy whipping cream, powdered sugar and maple extract.
- Whip this mixture until soft peaks form then reduce the mixer speed to low.
- Slowly pour in the gelatin mix and mix until well combined.
- Increase mixer to a medium speed and continue mixing until stiff peaks form.
Assemble
- Once your cupcakes are completely cooled, add your whipped cream to a piping bag and frost the top of your cupcakes.
- Top with your favorite sprinkles. I used a clear sanding sugar sprinkle for that sparkly effect.
- Store in an airtight container. Keep in the refrigerator for longer freshness.