Sorry for the little blogging hiatus… I was just completely WIPED after the big birthday bash for the hubs. ¬†Cooking for 50+ people kinda took it out of me! haha We ate out more times that I’d like to admit this week (all in the name of recuperating). Anyhow, I made these vanilla cupcakes for one of the desserts at Mike’s par-tay. I filled them with a raspberry filling and frosted them with a swiss meringue buttercream. YUM-MY. Those recipes to follow…

For now, enjoy this recipe for tasty vanilla cupcakes (or you can make a cake out of it!):

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Vanilla Cupcakes with Swiss Meringue Buttercream

Cupcake Source: Joy of Baking

Yield: 12 Cupcakes


1/2 Cup (113 grams) Unsalted Butter - room temperature
2/3 Cup (130 grams) Granulated White Sugar
3 Large Eggs
1 tsp Pure Vanilla Extract
Zest of 1 large lemon (outer yellow skin) - I OMITTED THIS
1 1/2 Cups (195 grams) All-Purpose Flour
1 1/2 tps Baking Powder
1/4 tsp Salt
1/4 Cup (60 ml) Milk


Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. I used a large Wilton 1M star decorating tip.