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Vanilla Cupcakes with Italian Meringue Buttercream

Sweet and moist cupcakes with creamy and delicious buttercream.
Prep Time5 minutes
Cook Time20 minutes
Chill time:1 hour
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: Buttercream, Cupcakes, Italian Meringue Buttercream
Servings: 12
Calories: 618kcal
Author: ChiefElf

Equipment

  • Hand mixer
  • Muffin Baking Form

Ingredients

For the cupcakes:

  • 1 ⅔ 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 ⅓ 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
  • ⅓ 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 ⅔ 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 ⅓ 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!