Try this vanilla cupcake recipe for moist cupcakes topped with a light and fluffy frosting of Swiss meringue buttercream.
Ingredients
- all-purpose flour: 3 cups
- ½ teaspoons baking powder: 1 piece
- salt: 0.75 tsp
- ½ cups unsalted butter, at room temperature: 1 piece
- ½ cups white sugar: 1 piece
- eggs: 4 piece
- vanilla extract: 1 Tbsp (to taste)
- ¼ cups milk: 1 piece
- ¼ cups white sugar: 1 piece
- egg whites: 5 piece
- coarse salt: 0.25 tsp
- unsalted butter, at room temperature: 2 cups
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
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Make the cupcakes: Mix flour, baking powder, and salt together in a medium bowl.
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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.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 23 minutes.
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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.
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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.
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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.
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Spread buttercream onto cooled cupcakes.
