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Old Fashioned Vanilla Cupcakes with Swiss Meringue Buttercream

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Old Fashioned Vanilla Cupcakes with Swiss Meringue Buttercream

A bake-sale and party staple, celebrated for their melt-in-your-mouth tender crumb and nostalgic, rich flavor, using basic pantry staples like pure vanilla extract, real butter and eggs.
This buttercream a premium, pastry-chef favorite frosting celebrated for its silky-smooth texture, glossy finish, and mildly sweet flavor.
This recipe utilizes the egg yolks in the batter and the egg whites in the buttercream so nothing goes to waste.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 24
Course: Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

Vanilla Cupcakes
  • 1 cup butter softened
  • 1 1/2 cups white sugar
  • 8 egg yolks
  • 3/4 cups milk
  • 1 tbsp vanilla extract
  • 1 3/4 cups flour
  • 1/4 cup cornstarch
  • 2 tsp baking powder
Swiss Meringue Buttercream
  • 8 egg whites at room temp
  • 4 cups softened butter cut into tablespoon chunks
  • 3 cups white sugar
  • 1 tbsp vanilla extract

Equipment

  • 24 Cupcake Liners
  • 2 Cupcake Pans
  • Egg Separator
  • 3+ Piping Bags
  • Piping Tips
  • Candy Thermometer (Optional)
  • Double Boiler (Or a pan for water that fits under your metal mixing bowl without it touching the water)

Method
 

Cupcakes
  1. Preheat the oven to 350° & prepare 2 cupcake pans with cupcake liners.
  2. Sift together the flour, baking powder and cornstarch. Set aside.
  3. In a large bowl, cream the butter and sugar until light and fluffy.
  4. Beat in the egg yolks one at a time. Make sure to carefully separate and set aside the whites for the icing.
  5. Stir in the vanilla.
  6. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
  7. Pour the batter into a piping bag, cut off the tip and pipe the batter into prepared liners.
  8. Bake for 25 to 30 minutes, or until tops spring back when lightly tapped, or toothpick comes out clean.
  9. Cool 15 minutes before turning out onto cooling racks.
Swiss Meringue Buttercream
  1. Add egg whites and sugar in a bowl. Give the mixture a brief whisk.
  2. Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.
  3. Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160ºF or until it’s not grainy between your fingers.
  4. Transfer the bowl to a stand mixer, mix with a whisk attachment until you get room temperature glossy peaks.
  5. Switch to a paddle attachment and while the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece.
  6. Once all the butter is incorporated, add the vanilla extract.
  7. Pipe the icing onto the cooled cupcakes.
  8. What is not used immediately, transfer to airtight glass containers and store in the refrigerator.

Notes

*See my Tips for Bakery Quality Cupcakes Every time
 
Baking Perfection
 
  • Quality Matters: Because vanilla is the star of the show, always opt for high-quality pure vanilla extract rather than imitation flavoring.
  • Avoid Overmixing: Be sure to mix the wet and dry ingredients just until combined. Overworking the batter will result in dense, heavy cupcakes instead of the traditional airy, old-fashioned texture.
  • Room Temperature is Key: Bringing your butter, eggs, and milk to room temperature before baking ensures a smooth, uniform batter that rises perfectly in the oven.
  • Piping Bags: Adding the batter to a piping bag allows for greater precision and a cleaner fill when filling the cupcake liners.
 
 

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