Name: Vanilla Cupcakes with Swiss Meringue Buttercream
Prep time: 25 min
Cook time: 25 min
Yield: 24
Ingredients: All-purpose flour - 3 cups; Baking powder - 1 ½ teaspoons; Salt - ¾ teaspoon; Unsalted butter, at room temperature - 1 ½ cups; White sugar - 1 ½ cups; Eggs - 4 large; Vanilla extract, or more to taste - 1 tablespoon; Milk - 1 ¼ cups; White sugar - 1 ¼ cups; Egg whites - 5 large; Coarse salt - ¼ teaspoon; Unsalted butter, at room temperature - 2 cups; Vanilla extract - 1 teaspoon

Vanilla Cupcakes with Swiss Meringue Buttercream

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Vanilla Cupcakes with Swiss Meringue Buttercream

1. All-purpose flour - 3 cups

2. Baking powder - 1 ½ teaspoons

3. Salt - ¾ teaspoon

4. Unsalted butter, at room temperature - 1 ½ cups

5. White sugar - 1 ½ cups

6. Eggs - 4 large

7. Vanilla extract, or more to taste - 1 tablespoon

8. Milk - 1 ¼ cups

9. White sugar - 1 ¼ cups

10. Egg whites - 5 large

11. Coarse salt - ¼ teaspoon

12. Unsalted butter, at room temperature - 2 cups

13. Vanilla extract - 1 teaspoon

How to cook deliciously - Vanilla Cupcakes with Swiss Meringue Buttercream

1. Stage

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

2. Stage

Make the cupcakes: Mix flour, baking powder, and salt together in a medium bowl.

3. Stage

Beat butter and sugar with an electric mixer in a large bowl until creamy. Add eggs, 1 at a time, followed by vanilla, beating well after each addition. Mix in flour mixture alternately with milk until smooth. Spoon batter into the prepared muffin cups, filling each 2/3 full.

4. Stage

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

5. Stage

Remove from the oven and cool in the tins for 5 minutes. Transfer cupcakes to a wire rack and let cool completely, about 20 minutes.

6. Stage

While the cupcakes are cooling, make the buttercream: Bring a pan of water to a simmer. Combine sugar, egg whites, and salt in the bowl of a stand mixer. Place the bowl on top of the pan and whisk until sugar dissolves.

7. Stage

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

8. Stage

Spread buttercream onto cooled cupcakes.