Vanilla Cupcakes with Swiss Buttercream

Sometimes simpler is better. So have you ever had those days where you just wanted plain and simple. No fuss, add-ins or fillings. Just plain vanilla. Today was one of those days for us. These Vanilla Cupcakes with Swiss Buttercream hit the spot!

vanilla cupcake with a mint sprig and blueberries
vanilla cupcake with swiss buttercream and rainbow sprinkles on top

Of course, you could easily dress these cupcakes up with fresh berries and a sprig of mint if you want something a little fancier. Some chopped pecans and chocolate chips would be a great addition too! Maybe even add some sprinkles if you are making them for the kids. However you choose to present them, they are perfect!

Vanilla cupcake with swiss buttercream with strawberries and a mint sprig on top

This isn’t the first batch we made. It took a bit of tinkering to get exactly what we were looking for. Light and fluffy. Moist. Not too sweet.

vanilla cupcake with swiss buttercream frosting

We originally started with all purpose flour, but switched that out for cake flour to get a lighter texture. We also substituted oil for half of our butter to keep it from being dry. We added an extra egg because sometimes you just have to go with your gut. I’m glad we listened because these cupcakes are so good, you really don’t even need to frost them!

vanilla cupcake with swiss buttercream, pecans, and chocolate chips on top

But let’s face it. What’s a cupcake without frosting?! (It’s a muffin. But that’s a whole other thing!) We needed a light, almost ethereal frosting to push it over the top. Enter Swiss Buttercream. Out of all the real buttercream frostings out there, this one is probably the easiest. And there’s less of a chance of getting burned! (Always helpful.) Baking is much more fun when there’s not a trip to the emergency room (or even the medicine cabinet) involved!

vanilla cupcake with swiss buttercream
vanilla cupcake with swiss buttercream frosting with a bite taken out of it

So….without further ado, here is our newest cupcake recipe. Let us know what you think about it! And tag us in your instagram photos at @msdeltahospitality!

six vanilla cupcakes with swiss butter cream. One topped with strawberries and mint, one topped with rainbow sprinkles, and one topped with pecans and chocolate chips

Vanilla Cupcakes with Swiss Buttercream

Traci
Moist, light, and not-too-sweet. Topped with a dollop of ethereal vanilla frosting, these cupcakes are everything you are looking for. 
5 from 1 vote
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Course Cakes and Cupcakes
Cuisine American
Servings 18
Calories 416 kcal

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.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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