Buttermilk Cupcakes With Swiss Meringue Buttercream

May 09, 2023May 9, 20230 3
Delicious Buttermilk Cupcakes with Swiss Meringue Buttercream recipe for a sweet treat
in Dessert

Prep

45 min

Cook

25 min

Ready In

1 hour 10 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 cups cake flour
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
2 1/4 teaspoons baking powder
1 1/2 teaspoons sea salt
1 cup unsalted butter , at room temperature
2 tablespoons unsalted butter , at room temperature
2 1/4 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 1/2 teaspoons vanilla

Nutrision Information

Servings Per Recipe
24
Calories
327
Sugar
26g
Fat
19g
Buttermilk Cupcakes with Swiss Meringue Buttercream are a classic sweet treat enjoyed by many. These cupcakes are light, fluffy, and perfectly sweet, and the frosting is smooth and silky. The tangy flavor from the buttermilk provides a unique flavor profile that perfectly complements the sweetness of the cake. Whether you’re serving these cupcakes at a birthday party or a casual get-together, they’re sure to be a hit.

Instructions

1.Preheat the oven to 325°F and line two cupcake pans with paper liners.
2.In a medium bowl, whisk together the cake flour, all-purpose flour, baking soda, baking powder, and salt.
3.In a large bowl, beat the butter until creamy and smooth.
4.Gradually add sugar and continue to beat for about three minutes.
5.Add in the eggs, then the egg yolks, one at a time, beating well after each addition.
6.Add in the vanilla and mix well.
7.Alternate adding in the dry ingredients and buttermilk, starting and ending with the dry ingredients, mixing well after each addition.
8.In the bowl of a stand mixer, whisk together the egg whites, sugar, salt, and cream of tartar.
9.Place the bowl over a pot of simmering water and continuously whisk until the mixture reaches 160°F on an instant-read thermometer.
10.Remove from heat and whisk on medium-high speed until the meringue forms stiff peaks.
11.With the mixer running on low speed, slowly add the butter, one tablespoon at a time, making sure each addition is fully incorporated before adding the next.
12.Add in the vanilla and mix well.
13.Pipe the frosting onto the cooled cupcakes and serve.

PROS

These cupcakes are light, fluffy, and perfectly sweet.

The Swiss meringue buttercream frosting is silky smooth and not too sweet.

This recipe makes enough cupcakes to share with others or to freeze for later enjoyment.

CONS

This recipe takes some time and effort to make, so it may not be suitable for those looking for a quick dessert.

This recipe calls for some specialized equipment, such as a stand mixer and piping bag, which may not be accessible to everyone.

HEALTH & BENEFITS

While this recipe is not particularly healthy, it can be enjoyed as an occasional treat in moderation.
The buttermilk in these cupcakes provides a tangy flavor while also helping to create a tender crumb in the cake.
Eating a small serving of a dessert you enjoy can positively impact your mental well-being.

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