Vanilla cupcakes with strawberry Swiss meringue buttercream. The frosting is made with heated egg whites, butter, and fresh strawberry puree. Silky, light, and pale pink.
What makes Swiss meringue buttercream different from regular buttercream? Texture. Egg whites and sugar heated over simmering water until the sugar dissolves, then whipped to stiff peaks and beaten with butter until silky. This version has pureed fresh strawberries folded in, turning it pale pink and fruity. Piped onto vanilla cupcakes made with butter, sugar, eggs, vanilla, flour, baking powder, salt, and milk. Pretty damn gorgeous to look at, and better to eat.
The cupcakes are standard vanilla, tender and light. The frosting is where everything happens. Swiss meringue buttercream is smoother and less sweet than American buttercream. The strawberry puree makes it taste like real fruit, not like candy. Piped tall on top of each cupcake, it holds its shape and melts on your tongue.
Tips for Making Cupcakes with Strawberry Swiss Meringue Buttercream
Heat the egg whites and sugar over simmering water
Place three egg whites and three-quarters of a cup of sugar in a heatproof bowl over a pot of simmering water. Whisk constantly until the sugar dissolves and the mixture reaches 160 degrees F (70 degrees C).
This step pasteurises the egg whites and dissolves the sugar completely. If you feel grains between your fingers, keep whisking.
Add butter slowly and do not panic
After whipping to stiff peaks and cooling to room temperature, add the butter a few tablespoons at a time on low speed. The mixture may look curdled at some point. Keep beating.
Keep beating. It smooths out. Increase the speed to medium-high and beat until smooth and silky. Then fold in the strawberry puree to taste.
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Spring Cupcakes with Strawberry Swiss Meringue Buttercream
Total Time: 50 minutes
Yield: 12 cupcakes 1x
Description
Fluffy vanilla cupcakes are frosted with silky smooth strawberry swiss meringue buttercream for a delightful spring treat.
Ingredients
Units
Scale
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- For the buttercream, place the egg whites and sugar in a heatproof bowl over a pot of simmering water. Whisk constantly until the sugar has dissolved and the mixture reaches 160°F (70°C).
- Transfer the egg white mixture to a stand mixer and beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature.
- Reduce the speed to low and add the butter a few tablespoons at a time, beating well after each addition. Increase the speed to medium-high and beat until smooth and creamy.
- Fold in the strawberry puree to taste.
- Once the cupcakes are cool, frost with the strawberry swiss meringue buttercream.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25
- Sodium: 150
- Fat: 18
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
Frequently Asked Questions
Why does the buttercream look curdled?
Adding cold butter to warm meringue causes temporary separation. Keep beating on medium-high speed. It takes a few minutes to come together into a smooth, silky frosting.
How much strawberry puree?
Half a cup of pureed fresh strawberries for this amount of buttercream. Add gradually and taste. Too much thins the frosting.
Can I make the buttercream ahead?
Yes. It keeps in the fridge for up to five days. Bring to room temperature and re-whip before using.