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Vanilla Cupcakes with Swiss Meringue Buttercream
Vanilla Cupcakes with Swiss Meringue Buttercream
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
65 minutes
Bake 24 moist vanilla cupcakes with Swiss meringue buttercream frosting.
Ingredients:
  • 1.5 teaspoons baking powder
  • 0.75 teaspoon salt
  • 1.5 cups unsalted butter, at room temperature
  • 1 tablespoon vanilla extract, or more to taste
  • 1.25 cups milk
  • 1.25 cups white sugar
  • 5 large egg whites
  • 0.25 teaspoon coarse salt
  • 2 cups unsalted butter, at room temperature
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and line two 12-cup muffin tins with paper liners.
  • Combine the flour, baking powder, and salt in a medium bowl to make the cupcakes.
  • Cream together butter and sugar with an electric mixer until creamy in a large bowl. Add eggs one at a time, then vanilla, mixing well after each. Alternate adding flour mixture and milk until smooth. Spoon batter into muffin cups, filling 2/3 full.
  • Bake in the preheated oven for 15 to 23 minutes, or until a toothpick inserted into the center comes out clean.
  • Take the cupcakes out of the oven and allow them to cool in the tins for 5 minutes. Then, transfer them to a wire rack to cool completely, which should take about 20 minutes.
  • While the cupcakes cool, prepare the buttercream: Simmer water in a pan. In the bowl of a stand mixer, combine sugar, egg whites, and salt. Place the bowl over the simmering water and whisk until sugar dissolves.
  • Secure the bowl onto the stand mixer and whip with a whisk attachment until the mixture becomes cool, glossy, and forms stiff peaks. Gradually incorporate the butter, a few tablespoons at a time, making sure to beat thoroughly after each addition. Finally, blend in the vanilla until the mixture is smooth.
  • Frost the cooled cupcakes with buttercream.

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