"Fluffy and moist cupcakes get topped with rich, melt in your mouth swiss meringue buttercream."
Vanilla Cupcakes with Vanilla Swiss Meringue Buttercream
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- Recipe Card
Prep time 30mins
Cook time 25mins
Serves or Makes: 12-16 cupcakes
Recipe Card
For the Vanilla Cupcakes
ingredients
- 1 1/2 cups gluten free all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 egg
- 3 egg yolks
- 1/2 cup milk
- 1 1/2 teaspoons vanilla extract
To Make the Vanilla Cupcakes
Method
Step 1
Preheat oven to 350°F. Line a muffin tin with paper liners.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder and salt on low speed. Increase speed to medium-low and add butter one tablespoons at a time, waiting until butter is almost completely incorporated before adding the next piece. Once all the butter is added, the texture will resemble coarse sand.
Step 3
In a bowl, mix the egg, egg yolks, milk and vanilla. With the mixer running on low speed, add 2/3 of the milk mixture to the dry ingredients. Once incorporated, pour in the remaining milk mixture, increase the speed to medium-high and beat for 30 seconds.
Step 4
Using an ice cream scoop or ¼ cup, fill muffin liners 2/3 full. Bake for 20-25 minutes or until golden on top and a toothpick inserted into the center comes out clean. Let cool completely before frosting.
For the Swiss Meringue Buttercream
ingredients
- 3 egg whites
- 1 cup granulated sugar
- 1 cup unsalted butter, at room temperature
To Make the Swiss Meringue Buttercream
Step 1
Fill a medium sized pot with about 2 inches water and bring to a simmer. In the bowl of a stand mixer fitted with the whisk attachment, mix the egg whites and sugar until homogenous. Set this bowl in the simmering pot of water, making sure the bottom does not touch the water. Stir continuously until the sugar has dissolved and the mixture is not grainy, or until a candy thermometer reads 160° F.
Step 2
Return the bowl to the stand mixer. Whisk on high speed until the meringue is not piping hot, but not completely cool.
Step 3
Add butter 1 tablespoon at a time. It may look soupy or curdled, but continue whisking until the meringue is smooth and shiny.
Step 4
Transfer frosting to a piping bag and decorate cupcakes as desired.