So moist and soft, these vanilla cupcakes are light, airy and so delicious. Topped with creamy and shiny Italian meringue buttercream, they make for a delicious dessert.
I have tried a few different recipes for buttercream over the years, and it always turned out grainy. Now I have found and would like to share with you a very simple and fast to make recipe for a glossy, creamy and a pleasure to work with buttercream to decorate your cake and cupcakes.
Full recipe with step by step instructions and images below.
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Vanilla Cupcakes with Italian Meringue Buttercream
Equipment
- Hand mixer
- Muffin Baking Form
Ingredients
For the cupcakes:
- 1 â…” cup (210 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- ¼ teaspoon baking soda
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (170 grams) unsalted butter, melted
- 3 egg whites, at room temperature
- 1 tablespoon vanilla extract
- ½ cup (120 ml) sour cream, at room temperature
- ½ cup (120 ml) whole milk, warm
For the Italian Meringue Buttercream:
- 4 egg whites, at room temperature
- 1 â…“ cups (265 grams) granulated sugar
- ¼ teaspoon salt (optional)
- 450 grams butter, at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon cream of tartar, or white vinegar
- â…“ cup water
Instructions
Prepare the vanilla cupcakes:
- Preheat the oven to 180 °C (350 °F). Line cupcake liners in a cupcake/muffin baking form or grease with oil/butter. Set aside until needed.
- In a large bowl sift together the flour, sugar, baking soda, baking powder and salt and whisk until combined.
- Separate the eggs.In a medium bowl whisk together the wet ingredients (egg whites, milk, sour cream, vanilla and melted butter) until combined.
- Add the wet ingredients to the dry ingredients and mix until combined. You can add food coloring if you wish.
- Distribute the batter between prepared cupcake forms, filling each cup about â…” of the way.Bake for 15-20 minutes or until toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the form for about 5-10 minutes before transferring to the wire rack to cool completely. Tip: cupcakes need to be completely cool before decorating with butter cream, otherwise the buttercream will melt.
Prepare the Italian Meringue Buttercream:
- Beat egg whites add cream of tartar or white vinegar, add â…“ cup sugar and beat until soft peaks form.
- While the eggs are getting whipped, in a medium saucepan combine water and sugar, bring to boil over medium heat. Cook the syrup until all the sugar has dissolved or until a drop of syrup dropped into cold water forms a soft ball, that flattens when placed on a flat surface.
- Immediately pour the syrup in a thin stream into the egg whites while beating on high speed. Add vanilla extract. Continue beating the egg whites until the bowl cooled down to room temperature, otherwise it will melt the butter.
- Once the bowl has cooled down to room temperature, start adding butter one spoon at a time.Continue beating until cream reaches soft and spreadable consistency.
- You can add food coloring if you wish.
- Transfer the buttercream into a piping bag, set with a desired nozzle. Top each cooled down cupcake with buttercream.
- Enjoy!
Nutritional Facts:
Calories: 618 kcal, Total Fat: 44.5 grams, Saturated Fat: 28 grams, Cholesterol: 116 mg, Sodium: 405 mg, Total Carbohydrates: 53.6 grams, Dietary Fiber: 0.5 grams, Total Sugars: 39.7 grams, Protein: 5 grams, Vitamin D: 33 mcg, Calcium: 67 mg, Iron: 1 mg, Potassium: 165 mg
Servings: 12
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