Description
Fluffy vanilla cupcakes are frosted with silky smooth strawberry swiss meringue buttercream for a delightful spring treat.
Ingredients
Units
Scale
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk, room temperature
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/2 cup fresh strawberries, pureed
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- For the buttercream, place the egg whites and sugar in a heatproof bowl over a pot of simmering water. Whisk constantly until the sugar has dissolved and the mixture reaches 160°F (70°C).
- Transfer the egg white mixture to a stand mixer and beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature.
- Reduce the speed to low and add the butter a few tablespoons at a time, beating well after each addition. Increase the speed to medium-high and beat until smooth and creamy.
- Fold in the strawberry puree to taste.
- Once the cupcakes are cool, frost with the strawberry swiss meringue buttercream.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25
- Sodium: 150
- Fat: 18
- Carbohydrates: 35
- Fiber: 1
- Protein: 3