Vanilla Cupcakes with Swiss Meringue Buttercream

Name: Vanilla Cupcakes with Swiss Meringue Buttercream
Prep time: 25 min
Cook time: 15 min
Total time: 65 min
Ingredients: 3 cups all-purpose flour; 1.5 teaspoons baking powder; 0.75 teaspoon salt; 1.5 cups unsalted butter, at room temperature; 1.5 cups white sugar; 4 large eggs; 1 tablespoon vanilla extract, or more to taste; 1.25 cups milk; 1.25 cups white sugar; 5 large egg whites; 0.25 teaspoon coarse salt; 2 cups unsalted butter, at room temperature; 1 teaspoon vanilla extract

4.3

(44)

33 Reviews

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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

close up view of Vanilla Cupcakes with pastel rainbow Swiss Meringue Buttercream on a wooden surface

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.

Nutrition Facts (per serving)

407	Calories
28g	Fat
36g	Carbs
4g	Protein

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.