Vanilla Cupcakes with Swiss Meringue Buttercream


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

  • 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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