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5 from 1 vote

Vanilla Cupcakes with American Buttercream (12cupcakes)

This recipe makes 12 Vanilla Cupcakes frosted with classic American Buttercream.
1 Serving = 1 Cupcake frosted with buttercream
Servings: 12 servings
Author: Hani

Ingredients

Vanilla Cupcakes

  • 3 large egg whites
  • 1/4 tsp cream of tartar
  • 3/4 cup granulated sugar (150 grams), divided
  • 3 egg yolks
  • 5 tbsp unsalted butter at room temperature (70 grams)
  • 1 1/2 tsp Vanilla Extract
  • 1 1/4 cup cake flour
  • 1 1/4 tsp baking powder
  • pinch of salt
  • 1/4 cup milk, room temperature (60 ml)
  • 1/4 cup thick, not watery, plain white yogurt, or sour cream (60 ml)

American Buttercream

  • 1½ cup unsalted butter (3 sticks, 340 grams)
  • 5¼ cups powdered sugar, sifted (630 grams)
  • 3-4 tbsp water, milk, or heavy cream
  • 2 tsp Vanilla Extract
  • pinch of salt

Instructions

Vanilla Cupcakes

  • Preheat oven to 350F (180C), line a muffin pan with cupcake liners, and set aside.
  • Into a grease-free bowl, add egg whites and a pinch of cream of tartar. Beat egg whites until medium soft peaks are formed. Gradually add granulated sugar and beat until firm but not dry peaks are formed. Meringue should be shiny, not grainy-looking. Scrape out the meringue into a small bowl and set aside.
    3 lage egg whites (90-95 grams)
    1/4 teaspoon cream of tartar
    1/4 cup granulated sugar (50 grams)
  • Into the same bowl you used to whip the meringue, add butter and remaining sugar, and cream until smooth and creamy, 5 minutes.
    Beat in egg yolks and Vanilla. Scrape down the bowl and beat for 2 minutes until well blended together.
    5 tablespoons butter at room temperature (70 grams)
    1/2 cup granulated sugar (100 grams)
    3 egg yolks
    1½ teaspoons of Vanilla Extract
  • Into a bowl, sift flour, baking powder, and salt, and set aside.
    1¼ cup cake flour
    1¼ teaspoon baking powder
    1/8 teaspoon of salt
  • In a small dish combine milk and yogurt.
    1/4 cup room temperature milk (60 ml)
    1/4 cup room temperature yogurt or sour cream (60 ml)
  • Alternating, add the milk-yogurt and flour mixture to the butter mixture at low speed.
  • To the thick cake batter, add about 1/3 of the meringue, fold into the batter until smooth, then fold in the remaining meringue
  • Fill the prepared muffin pan, about 2/3 full.
  • Bake cupcakes for 18-20 minutes.
  • Remove from the muffin pan and cool the cupcakes on the cooling rack.

American Buttercream

  • In a bowl of your mixer beat room-temperature butter until smooth. Gradually add sifted powdered sugar and salt. Beat until smooth, about 3-5 minutes.
    Gradually add water/milk/ or heavy cream, and then add Vanilla Extract.
    Color frosting with desired colors. If icing gets soft while piping, place it in the fridge to firm up.
    1½cups butter (3 sticks, 340 grams)
    5¼cups sifted powdered sugar (630 grams)
    3-4 tablespoons water/milk/heavy cream
    pinch of salt
    2 teaspoons of Vanilla Extract