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Vanilla Cupcakes with Swiss Meringue Buttercream

4

0 min

Vanilla Cupcakes with Swiss Meringue Buttercream

Vanilla Cupcakes with Swiss Meringue Buttercream Photo 1

Category

Cake Recipes

Time

0 min

Serving

24 persons

Calories

407

Rating

4.00★ (44)

Cuisine

Author: Victoria Buriak
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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  1. Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
    Vanilla Cupcakes with Swiss Meringue Buttercream Photo 2
  2. Make the cupcakes: Mix flour, baking powder, and salt together in a medium bowl.
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  3. 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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  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 23 minutes.
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  5. 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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  6. 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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  7. 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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  8. Spread buttercream onto cooled cupcakes.
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