Vanilla Cupcakes with Swiss Meringue Buttercream Recipe – Moist vanilla cupcakes are baked until golden brown and frosted with Swiss meringue buttercream.
Vanilla Cupcakes with Swiss Meringue Buttercream Recipe
Vanilla Cupcakes with Swiss Meringue Buttercream Recipe - Moist vanilla cupcakes are baked until golden brown and frosted with Swiss meringue buttercream.
Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- 1 ½ cups butter 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 butter room temperature
- 1 teaspoon vanilla extract
Instructions
- Step 1
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Step 2
- Mix flour, baking powder, and salt in a medium bowl.
- Step 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.
- Step 4
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 23 minutes.
- Step 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.
- Step 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.
- Step 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.
Recipe by: allrecipes.com