Vanilla Cupcakes with Swiss Meringue Buttercream

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners. (Prep time: 5 minutes)

Recipe View In a medium bowl, whisk together the flour, baking powder, and salt until well combined. (Prep time: 3 minutes)

Recipe View In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract, mixing well after each addition. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. (Prep time: 10 minutes)

Recipe View Spoon the batter into the prepared muffin cups, filling each about 2/3 full. (Prep time: 7 minutes)

Recipe View Bake in the preheated oven for 15-23 minutes, or until a toothpick inserted into the center comes out clean. (Bake time: 15-23 minutes)

Recipe View Remove the cupcakes from the oven and let them cool in the tins for 5 minutes before transferring them to a wire rack to cool completely. (Cooling time: 25 minutes)

Recipe View While the cupcakes are cooling, prepare the Swiss meringue buttercream. Fill a saucepan with about 1 inch of water and bring to a simmer. In the bowl of a stand mixer, combine the sugar, egg whites, and salt. Place the bowl over the simmering water, ensuring the bottom of the bowl does not touch the water. Whisk constantly until the sugar is completely dissolved and the mixture is warm to the touch (about 160 degrees F). (Prep time: 10 minutes)

Recipe View Remove the bowl from the heat and attach it to the stand mixer fitted with the whisk attachment. Beat on high speed until the mixture is cool, glossy, and stiff peaks form. (Prep time: 8-10 minutes)

Recipe View With the mixer on low speed, add the butter, a few tablespoons at a time, beating well after each addition until fully incorporated. Add the vanilla extract and mix until smooth and creamy. If the buttercream appears curdled, continue beating until it comes back together. (Prep time: 5-7 minutes)

Recipe View Once the cupcakes are completely cool, frost them generously with the Swiss meringue buttercream. (Prep time: 10 minutes)