This recipe is adapted from Crazy for Crust
1 1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, melted
1 cup cane sugar
3 large eggs
1 tbsp vanilla extract
3/4 cup buttermilk
Preheat oven to 350 degrees F and line cupcake tin (makes 12 – 15 cupcakes). Whisk flour, baking powder and salt in a medium sized bowl. In a large bowl, beat sugar and melted butter with a hand mixer for about 30 seconds. Add eggs, one at a time, to butter and sugar mixture until each one is incorporated into the mix. Beat in vanilla extract to wet mixture. Add dry ingredients and buttermilk to the wet mixture alternately starting and ending with the flower mixture.
Pour batter into cupcake tins about 3/4 of the way full. Bake for 15 – 20 minutes, until a toothpick comes out clean.
Now, onto the frosting!
Seriously, this is like the best frosting I’ve ever tasted and pair SO well with the vanilla cupcakes.
Vanilla Swiss Merengue Frosting
5 egg whites
1 cup cane sugar
1 cup (2 sticks) butter, softened at room temp
1 tsp vanilla extract
Combine egg whites and sugar in a medium sized sauce pan. Heat on medium high, whisking constantly, until sugar is completely dissolved. Transfer mixture to the bowl of a mixer and beat on high until mixture triples in size and comes to room temperature, about 10 minutes. Mixture should be white and glossy.
Lower your mixing speed to medium. Cut up butter into small cubes and slowly add to the mixture, one at a time, until it is completely incorporated. Remove whisk attachment and add paddle. Beat on high speed until buttercream comes together, about 5 minutes. Lastly, beat in the vanilla extract.