Vanilla Cupcakes with Swiss Meringue Buttercream Recipe

Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.

Mix flour baking powder and salt in a medium bowl.

Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add eggs 1 at a time beating well after each addition. Mix in vanilla extract. Add the flour mixer and milk alternately. Fill liners 2/3 full with the batter.

Bake in the preheated oven until a toothpick inserted into the center comes out clean 15 to 23 minutes.

Bring a pan of water to simmer. Combine sugar egg whites and salt in the bowl of a stand mixer. Place bowl on top of the pan; whisk until sugar dissolves.

Attach bowl to the stand mixer fitted with a whisk attachment. Beat until stiff peaks form and mixture is cool and glossy. Add butter a few tablespoons at a time beating well after each addition. Add vanilla and mix until buttercream is smooth.

Cool cupcakes in the tins for 5 minutes. Transfer to a wire rack and let cool about 20 minutes. Frost cupcakes with the buttercream.