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

Rae

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Recipe Summary

prep:
25 mins
cook:
15 mins
additional:
20 mins
total:
1 hr
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Swiss Meringue Buttercream:

Directions

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

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  • 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.

Nutrition Facts

407 calories; protein 4.1g; carbohydrates 35.7g; fat 28.1g; cholesterol 103.2mg; sodium 342.6mg. Full Nutrition
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Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/09/2018
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 fine. They were still moist and tasty. I also used buttermilk in place of the regular milk, and really enjoyed that flavor as well. For the frosting, it just wasn't my favorite. I think that's just my own preference, though, because I prefer the taste and ease of American buttercream frostings. Overall, I like the cupcake recipe, with using just 1 cup butter and buttermilk in place of regular milk. I got 24 cupcakes out this, and they were perfectly done in 15 minutes. Thanks for the recipe! Read More
(3)

Most helpful critical review

Rating: 3 stars
12/03/2018
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 batch 1 c of butter made it more buttery than the standard buttercream frosting. I wanted a Swiss merguine for that light airy not heavy sweet and butter. For that reason I would add 1Tsp at a time until you reach the desired flavor I wish I would ve done 1 Tblsp at a time so as not to hv wasted the effort that went into double boiler seperating egg whites waiting for sugar to dissolve only to end up with essentially silky buttercream frosting in the end. Read More
(2)
39 Ratings
  • 5 star values: 19
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
09/09/2018
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 fine. They were still moist and tasty. I also used buttermilk in place of the regular milk, and really enjoyed that flavor as well. For the frosting, it just wasn't my favorite. I think that's just my own preference, though, because I prefer the taste and ease of American buttercream frostings. Overall, I like the cupcake recipe, with using just 1 cup butter and buttermilk in place of regular milk. I got 24 cupcakes out this, and they were perfectly done in 15 minutes. Thanks for the recipe! Read More
(3)
Rating: 3 stars
12/03/2018
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 batch 1 c of butter made it more buttery than the standard buttercream frosting. I wanted a Swiss merguine for that light airy not heavy sweet and butter. For that reason I would add 1Tsp at a time until you reach the desired flavor I wish I would ve done 1 Tblsp at a time so as not to hv wasted the effort that went into double boiler seperating egg whites waiting for sugar to dissolve only to end up with essentially silky buttercream frosting in the end. Read More
(2)
Rating: 4 stars
10/06/2018
not terribly sweet which is nice. I did NOT use the icing recipe here - I used a lemon butter icing. Read More
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Rating: 5 stars
11/10/2018
I didn't use this frosting recipe however cake was delicious Read More
Rating: 5 stars
03/14/2019
Loved it because I added my own twist to it. I added more vanilla extract and 2 tablespoons of cinnamon and came out delicious! My family loves cupcakes. I'm 11 year old and I made these delicious cupcakes!:3 Read More
Rating: 5 stars
04/29/2019
I will always make this Read More
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Rating: 5 stars
12/02/2019
my team loved the cupcakes Read More
Rating: 3 stars
04/05/2020
Followed recipe as written. Cupcakes were a bit dense and dry, and buttercream was too runny to be piped onto the cupcakes. They were a hit with the kids though. Read More
Rating: 4 stars
05/09/2020
Made the cupcakes only. Used a plain buttercream for the frosting. Nice and moist the first day. But tasted more like sugar than vanilla on the second. Read More
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