Vanilla Cupcakes with Swiss Meringue Buttercream

A light and fluffy Swiss meringue buttercream topping turns these simple moist vanilla cupcakes into a luxuriant dessert fit for kings.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 407 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 ½ cups white sugar
• ¾ teaspoon salt
• 3 cups all-purpose flour
• 4 large eggs
• 1 ¼ cups white sugar
• 1 ½ teaspoons baking powder
• 1 ¼ cups milk
• 1 ½ cups butter, room temperature
• 2 cups butter, room temperature
• 5 large egg whites
• ¼ teaspoon coarse salt
• 1 tablespoon vanilla extract, or more to taste

Recipe 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.