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Vanilla Cupcakes with Swiss Meringue Buttercream

Rated as 4.33 out of 5 Stars

"Moist vanilla cupcakes are baked until golden brown and frosted with Swiss meringue buttercream."
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1 h servings 407
Original recipe yields 24 servings (24 cupcakes)


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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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Read all reviews 3
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not terribly sweet, which is nice. I did NOT use the icing recipe here - I used a lemon butter icing.

it was fun!

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...