Vanilla Cupcakes with Swiss Buttercream

5 from 1 vote

Prep Time: 15

Cook Time: 18

Total Time: 33

Moist, light, and not-too-sweet. Topped with a dollop of ethereal vanilla frosting, these cupcakes are everything you are looking for.

Ingredients

Cupcakes

2 cups cake flour
¾ teaspoon salt
2 teaspoons baking powder
1 cup sugar
½ cup unsalted butter
½ cup vegetable oil
4 eggs
¾ cup milk
1 ½ teaspoons vanilla

Swiss Buttercream

4 egg whites room temperature
1 ¼ cups sugar
2 cups unsalted butter room temperature
Pinch of salt
1 teaspoon vanilla

Instructions

Cupcakes:

Preheat oven to 350 degrees.
Line muffin pans with paper liners.
Whisk together cake flour, salt, and baking powder. Set aside.
Cream sugar, butter, and vegetable oil.
Add eggs, one at a time, beating well after each addition.
Add flour mixture alternately with milk, beginning and ending with flour mixture.
Stir in vanilla.
Spoon into prepared muffin cups.
Bake for 15-18 minutes, or until they test done.

Swiss Buttercream:

Start a Bain Marie*.
Whisk egg whites and sugar together until syrupy, about 2 minutes.
Place over bain marie and heat, whisking constantly, to 160 degrees.
Pour into mixer bowl and beat at high speed until egg mixture thickens and cools to room temperature.
Reduce speed and incorporate butter, a little at a time.
Increase speed and beat until frosting smooths out. (This may take a while.)
Beat in salt and vanilla.

Notes

*In a saucepan, heat about 1 inch of water to simmer. Cover and hold at temperature.

Nutrition

Serving: 1cupcakeCalories: 416kcalCarbohydrates: 38gProtein: 4gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 13gCholesterol: 97mgSodium: 189mgSugar: 25g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.