Vanilla Cupcakes with Swiss Meringue Buttercream

Name: Vanilla Cupcakes with Swiss Meringue Buttercream
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
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

7 steps

Prep:25minCook:15min

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

Updated at: Wed, 16 Aug 2023 20:34:55 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories399.3 kcal (20%)

Total Fat27.2 g (39%)

Carbs35.7 g (14%)

Sugars23.7 g (26%)

Protein4.1 g (8%)

Sodium157.7 mg (8%)

Fiber0.4 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

3 cupsall-purpose flour

1 ½ teaspoonsbaking powder

¾ teaspoonsalt

1 ½ cupsbutter

room temperature

1 ½ cupswhite sugar

4eggs

large

1 tablespoonvanilla extract

or more to taste

1 ¼ cupsmilk

Swiss Meringue Buttercream:

1 ¼ cupswhite sugar

5egg whites

large

¼ teaspooncoarse salt

2 cupsbutter

room temperature

1 teaspoonvanilla extract

Instructions

Step 1

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

Step 2

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

Step 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.

Step 4

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

Step 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.

Step 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.

Step 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.

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