Buttermilk Cupcakes With Swiss Meringue Buttercream

Name: Buttermilk Cupcakes With Swiss Meringue Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cake flour; 1 ½ cups all-purpose flour; ¾ teaspoon baking soda; 2 ¼ teaspoons baking powder; 1 ½ teaspoons sea salt; 1 cup unsalted butter, at room temperature; 2 tablespoons unsalted butter, at room temperature; 2 ¼ cups sugar; 5 eggs, at room tmperature; 3 egg yolks, at room temperature; 2 cups buttermilk, at room temperature; 2 teaspoons vanilla; 5 egg whites; 1 cup sugar; 2 tablespoons sugar; 1 pinch salt; 1 lb unsalted butter, at room temperature; 1 ½ teaspoons vanilla

Servings: persons

3 cups cake flour
1 ½ cups all-purpose flour
¾ teaspoon baking soda
2 ¼ teaspoons baking powder
1 ½ teaspoons sea salt
1 cup unsalted butter, at room temperature
2 tablespoons unsalted butter, at room temperature
2 ¼ cups sugar
5 eggs, at room tmperature
3 egg yolks, at room temperature
2 cups buttermilk, at room temperature
2 teaspoons vanilla
5 egg whites
1 cup sugar
2 tablespoons sugar
1 pinch salt
1 lb unsalted butter, at room temperature
1 ½ teaspoons vanilla

1
Sift dry ingredients.
2
Cream butter and sugar until fluffy.
3
Add whole eggs.
4
one at a time, beat well and then add yolks and beat well.
5
Add flour mixture in 3 batches, alternating with 2 additions of buttermilk and beat well.
6
Beat in vanilla.
7
Pour into prepared muffin tins, filling each 3/4 's full.
8
Bake at 350 degrees for 20 minutes.
9
Cool on wire racks 10 minutes, then turn out cuppcakes onto racks and let cool completely.
10
Swiss Meringue Buttercream:.
11
Combine egg whites, sugar, and salt over a pan of simmering water.
12
Whisk until sugar has dissolved.
13
Whisk until stiff peaks are formed.Continue whisking until mixture is fluffy and glossy, about 10 minutes.
14
Use electric mixer.
15
Add the butter a few tablespoons at a time, mixing well after each addition.
16
Once all butter has been added, whisk in vanilla.
17
Beat for 2 minutes until all air bubbles are eliminated.
18
Continue beating until frosting is smooth.

3713

kcal

Calories

269

Fat

281

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 cups cake flour, 1 ½ cups all-purpose flour, ¾ teaspoon baking soda, 2 ¼ teaspoons baking powder, and more.

Yes, Buttermilk Cupcakes With Swiss Meringue Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!