Recipes Desserts Cakes Cupcake Recipes Vanilla Cupcakes with Swiss Meringue Buttercream 4.3 (44) 33 Reviews 5 Photos Try this vanilla cupcake recipe for moist cupcakes topped with a light and fluffy frosting of Swiss meringue buttercream. Recipe by Rae Updated on February 15, 2023 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 5 5 5 5 Prep Time: 25 mins Cook Time: 15 mins Additional Time: 25 mins Total Time: 1 hr 5 mins Servings: 24 Yield: 24 cupcakes Jump to Nutrition Facts Ingredients Cupcakes: 3 cups all-purpose flour 1 ½ teaspoons baking powder ¾ teaspoon salt 1 ½ cups unsalted butter, at room temperature 1 ½ cups white sugar 4 large eggs 1 tablespoon vanilla extract, or more to taste 1 ¼ cups milk Swiss Meringue Buttercream: 1 ¼ cups white sugar 5 large egg whites ¼ teaspoon coarse salt 2 cups unsalted butter, at room temperature 1 teaspoon vanilla extract Directions Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners. Make the cupcakes: Mix flour, baking powder, and salt together in a medium bowl. 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. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 23 minutes. 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. 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. 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. Spread buttercream onto cooled cupcakes. I Made It Print Nutrition Facts (per serving) 407 Calories 28g Fat 36g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 407 % Daily Value * Total Fat 28g 36% Saturated Fat 18g 88% Cholesterol 103mg 34% Sodium 144mg 6% Total Carbohydrate 36g 13% Dietary Fiber 0g 1% Protein 4g Calcium 47mg 4% Iron 1mg 5% Potassium 68mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved