For best results, ensure all ingredients are at room temperature before beginning. Do not overmix the cupcake batter, as this can result in tough cupcakes. When making the Swiss meringue buttercream, be patient and ensure the sugar is completely dissolved before whipping. If the buttercream curdles, don't panic! Continue beating, and it will eventually come back together. Feel free to customize the cupcakes with your favorite sprinkles, decorations, or fillings.
Vanilla Cupcakes with Swiss Meringue Buttercream
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PREP TIME25 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs 5 mins
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SERVING24 People
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VIEWS136
Indulge in the timeless elegance of vanilla cupcakes, crowned with a cloud of ethereal Swiss meringue buttercream. This recipe yields moist, tender cupcakes with a perfectly balanced sweetness, complemented by the light, airy, and decadent frosting. Perfect for celebrations or a delightful everyday treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol103 mg
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Fiber0 g
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Protein4 g
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Saturated Fat18 g
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Sodium144 mg
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Fat28 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners. (Prep time: 5 minutes)
02 Step
Recipe View In a medium bowl, whisk together the flour, baking powder, and salt until well combined. (Prep time: 3 minutes)
03 Step
Recipe View In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract, mixing well after each addition. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. (Prep time: 10 minutes)
04 Step
Recipe View Spoon the batter into the prepared muffin cups, filling each about 2/3 full. (Prep time: 7 minutes)
05 Step
Recipe View Bake in the preheated oven for 15-23 minutes, or until a toothpick inserted into the center comes out clean. (Bake time: 15-23 minutes)
06 Step
Recipe View Remove the cupcakes from the oven and let them cool in the tins for 5 minutes before transferring them to a wire rack to cool completely. (Cooling time: 25 minutes)
07 Step
Recipe View While the cupcakes are cooling, prepare the Swiss meringue buttercream. Fill a saucepan with about 1 inch of water and bring to a simmer. In the bowl of a stand mixer, combine the sugar, egg whites, and salt. Place the bowl over the simmering water, ensuring the bottom of the bowl does not touch the water. Whisk constantly until the sugar is completely dissolved and the mixture is warm to the touch (about 160 degrees F). (Prep time: 10 minutes)
08 Step
Recipe View Remove the bowl from the heat and attach it to the stand mixer fitted with the whisk attachment. Beat on high speed until the mixture is cool, glossy, and stiff peaks form. (Prep time: 8-10 minutes)
09 Step
Recipe View With the mixer on low speed, add the butter, a few tablespoons at a time, beating well after each addition until fully incorporated. Add the vanilla extract and mix until smooth and creamy. If the buttercream appears curdled, continue beating until it comes back together. (Prep time: 5-7 minutes)
10 Step
Recipe View Once the cupcakes are completely cool, frost them generously with the Swiss meringue buttercream. (Prep time: 10 minutes)
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Please Rate
Josephine Harris
Apr 6, 2025These cupcakes were a huge hit at my daughter's birthday party! The buttercream is so light and delicious.
Clare Gibson
Mar 29, 2025I was intimidated by the Swiss meringue buttercream, but the recipe was easy to follow, and it turned out perfectly!
Harmony Emmerich
Mar 28, 2025I added a little lemon zest to the cupcake batter for an extra zing, and it was amazing! Thanks for the great recipe.
Clinton Reinger
Jan 17, 2025The cupcakes are moist and flavorful, and the frosting is the perfect amount of sweet. I will definitely be making these again!