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Vanilla Cupcakes with Swiss Meringue Buttercream

Rated as 4.43 out of 5 Stars
1

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

1 h servings 407
Original recipe yields 24 servings (24 cupcakes)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  2. Mix flour, baking powder, and salt in a medium bowl.
  3. 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.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 23 minutes.
  5. 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.
  6. 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.
  7. 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


Per Serving: 407 calories; 28.1 35.7 4.1 103 343 Full nutrition

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Reviews

Read all reviews 21
  1. 28 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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...

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...

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...

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.

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

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...

my team loved the cupcakes

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.

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...