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My review
Vanilla Cupcakes with Swiss Meringue Buttercream
1
Rae
"Moist vanilla cupcakes are baked until golden brown and frosted with Swiss meringue buttercream."
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Ingredients
1 h servings 407Original recipe yields 24 servings (24 cupcakes)
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- US
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Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Mix flour, baking powder, and salt in a medium bowl.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 23 minutes.
- 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.
- 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.
- 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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Reviews
Read all reviews 2128 Ratings
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Most helpful positive review
9/8/2018
These were pretty good. I just couldn't bring myself to use the full 1 1/2 cups of butter in the cupcakes though (it just seemed a bit much to me), so I only used 1 cup, and that worked just fin...
Most helpful critical review
12/3/2018
I give it 3 stars because I think you could work with it. I just made the frosting and was very disappointed. I only made 1/2 a batch and double checked to make sure I read it right. For 1/2 a b...
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12/3/2018
I give it 3 stars because I think you could work with it. I just made the frosting and was very disappointed. I only made 1/2 a batch and double checked to make sure I read it right. For 1/2 a b...
9/8/2018
These were pretty good. I just couldn't bring myself to use the full 1 1/2 cups of butter in the cupcakes though (it just seemed a bit much to me), so I only used 1 cup, and that worked just fin...
8/1/2019
This was my first time ever making cupcakes from scratch and tbh i was a little nervous about what it was going to turn out to be, but it turned out to be amazing. The one thing I changed was I...
1/28/2019
Very buttery, which isn’t surprising with the amount that’s in there. Cake was very dense for me. Just okay. Did not try the icing as I made my own from another recipe.
2/5/2020
I made a few changes in adding a little more milk and sifting the flour to make it moist and fluffy. Yes I will definitely bake this dish again for parts and other occasions
1/6/2020
Very, very good cupcake. I cut the butter down to one cup and separated the eggs so I could fold in the whipped whites. These are delicious! I had something else in mind for filling and topping...
12/1/2019
I only made the cupcakes, the recipe was simple to follow but they are pretty dense. I used another recipe for the frosting and it was a lot to take in because of how dense they were.
10/5/2019
I didn't reduce the butter and wish I had. The cupcake liners came out greasy. But the batter was luscious and thick and delicious. The recipe made much more than 24 cupcakes for me.... 24 larg...