Vanilla Cupcakes with Swiss Meringue Buttercream recipe

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Ingredients

3 cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon salt
1 ½ cups butter, room temperature
1 ½ cups white sugar
4 large eggs
1 tablespoon vanilla extract, or more to taste
1 ¼ cups milk
1 ¼ cups white sugar
5 large egg whites
¼ teaspoon coarse salt
2 cups butter, room temperature
1 teaspoon vanilla extract

Nutrition Info

406.8 calories
carbohydrate: 35.7 g
cholesterol: 103.2 mg
fat: 28.1 g
fiber: 0.4 g
protein: 4.1 g
saturatedFat: 17.4 g
servingSize: -
sodium: 342.6 mg
sugar: 23.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.

  2. Mix flour, baking powder, and salt in a medium bowl.

  3. Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla extract. Add the flour mixer and milk alternately. Fill liners 2/3 full with the batter.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 23 minutes.

  5. Bring a pan of water to simmer. Combine sugar, egg whites, and salt in the bowl of a stand mixer. Place bowl on top of the pan, whisk until sugar dissolves.

  6. Attach bowl to the stand mixer fitted with a whisk attachment. Beat until stiff peaks form and mixture is cool and glossy. Add butter a few tablespoons at a time, beating well after each addition. Add vanilla and mix until buttercream is smooth.

  7. Cool cupcakes in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Frost cupcakes with the buttercream.

Recipe Yield

24 cupcakes

Recipe Note

Moist vanilla cupcakes are baked until golden brown and frosted with Swiss meringue buttercream.

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