- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cups butter, room temperature
- 1 1/2 cups white sugar
- 4 large eggs
- 1 tablespoon vanilla extract, or more to taste
- 1 1/4 cups milk
- Swiss Meringue Buttercream:
- 1 1/4 cups white sugar
- 5 large egg whites
- 1/4 teaspoon coarse salt
- 2 cups butter, room temperature
- 1 teaspoon vanilla extract
- 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.
08/03/2019
recipepes.com
vanilla cupcakes with swiss meringue buttercream, recipe
PT15M
PT1H
5
455 calories
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