Rating: 4.5 stars
38 Ratings
  • 5 star values: 18
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

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

Recipe Summary

15 mins
20 mins
1 hr
25 mins
24 cupcakes


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


Instructions Checklist
  • 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.

Nutrition Facts

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