Description
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
- 1 ¼ cups white sugar
- 5 large egg whites
- ¼ teaspoon coarse salt
- 2 cups butter, room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Make the cupcakes: Mix flour
- baking powder
- and salt together in a medium bowl.
- Beat butter and sugar with an electric mixer in a large bowl until creamy. Add eggs
- 1 at a time
- followed by vanilla
- beating well after each addition. Mix in flour mixture alternately with milk until smooth. Spoon batter into the prepared muffin cups
- filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 15 to 23 minutes.
- Remove from the oven and cool in the tins for 5 minutes. Transfer cupcakes to a wire rack and let cool completely
- about 20 minutes.
- While the cupcakes are cooling
- make the buttercream: Bring a pan of water to a simmer. Combine sugar
- egg whites
- and salt in the bowl of a stand mixer. Place the bowl on top of the pan and whisk until sugar dissolves.
- Attach the bowl to the stand mixer and beat with a whisk attachment until mixture is cool and glossy and stiff peaks form. Add butter
- a few tablespoons at a time
- beating well after each addition. Add vanilla and mix until smooth.
- Spread buttercream onto cooled cupcakes.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 1 hr
Servings: 24