Dessertscountryliving
Buttermilk Cupcakes with Swiss Meringue Buttercream
Top these sweet cupcakes with any edible flower (we used pansies).
👥 2 Servings⏱️ Prep & Cook: 1h⏳ Prep: 40 min👤 Marian Cooper Cairns📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●saucepan
📝 Preparation Steps
1
Make Cupcakes: Preheat oven to 350°F. Line 2 standard 12-cup muffin pans.
2
Whisk together flour, baking powder, and salt in a bowl. Beat butter on medium speed with an electric mixer until creamy, 2 to ⏱️ 3 minutes. Gradually beat in sugar, until light and fluffy, 1 to ⏱️ 2 minutes. Reduce mixer speed to low and beat in eggs, 1 at a time, just until blended after each addition. Beat in vanilla. Beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture, just until blended after each addition.
large eggs4
3
Transfer batter to lined cups. Bake, rotating pans once, until a toothpick inserted in center comes out clean, 24 to ⏱️ 26 minutes. Cool in pans on a wire rack, ⏱️ 15 minutes; transfer to the rack to cool completely.
4
Make Swiss Meringue Buttercream: Combine sugar and egg whites in a metal bowl. Place bowl over a saucepan of simmering water (make sure the bottom of the bowl does not touch the water) and cook, whisking constantly, until sugar is dissolved and mixture registers 160°F on an instant-read thermometer, 4 to ⏱️ 6 minutes.
large egg whites4
5
Whisk on medium speed with an electric mixer until flufy and cooled, 9 to ⏱️ 11 minutes. Reduce mixer speed to medium-low; add butter, one tablespoon at a time, whisking well after each addition. Whisk in vanilla and, if desired, food coloring.
6
Frost cupcakes with buttercream and garnish with edible flowers.
Edible flowers, for garnish
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