Vanilla Cupcakes with Swiss Meringue Buttercream

The Best White Cake Recipe

Source: Sugar Spun Run

Our Rating: 5/5

Swiss Meringue Buttercream

Source: Sally's Baking Addiction

Our Rating: 5/5

Happy National Vanilla Cupcake Day! I adapted this white cake recipe from Sugar Spun Run into small batch cupcakes by scaling the recipe back to 1/3 of the original.  It was the perfect amount to make 10 cupcakes.  

The recipe called for clear vanilla extract, which I didn't get in time - but I'm excited to make them again now that I do have it to have that white white color on the cake.  The whipped egg whites keep the cake so light and fluffy, perfect for those who like their desserts on the lighter side.  

Because the texture and flavor of the cupcakes is so delicate, I didn't want to overwhelm them with a heavy frosting.  This buttercream from Sally's Baking Addiction was the perfect addition to top them off.  Swiss Meringue can be intimidating, but it just takes a little stove time to make this come together.  I was able to put my KitchenAid bowl right over a pot to create my double boiler and keep the heat where it needed to be. 

Once that came together I tinted it just slightly purple and added a few big sugar sparkles to top them off.  Simple and delicious!