Buttermilk Cupcakes With Swiss Meringue Buttercream: An Elegant Dessert
Floral accents turn tender cupcakes and velvet frosting into an effortless showstopper.
Buttermilk Cupcakes With Swiss Meringue Buttercream
If you’re searching for a dessert that combines classic flavor with sophisticated elegance, look no further than buttermilk cupcakes topped with Swiss meringue buttercream. This recipe yields tender, moist cupcakes with a delicate crumb and a rich, silky frosting—perfect for showers, birthdays, and afternoon teas. Adorning these cupcakes with edible flowers transforms them into a stunning centerpiece for any gathering.
Overview & Yield
| Yield | 24 cupcakes |
|---|---|
| Prep Time | 40 minutes |
| Total Time | 1 hour |
Ingredients List
For the Cupcakes
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1 3/4 teaspoons baking powder
- 3/4 teaspoon fine salt
- 14 tablespoons (1 3/4 sticks) unsalted butter, at room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla bean paste or pure vanilla extract
- 3/4 cup buttermilk
For the Swiss Meringue Buttercream
- 1 cup granulated sugar
- 4 large egg whites
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 2 teaspoons vanilla bean paste or pure vanilla extract
- Yellow food coloring (optional)
Decoration
- Edible flowers (pansies suggested, or any safe varieties)
Step-by-Step Directions
1. Prepare the Cupcakes
- Preheat oven to 350°F (175°C). Line two standard 12-cup muffin pans with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, beat butter on medium speed until creamy. Gradually add sugar and continue beating until light and fluffy—about 4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla bean paste or extract.
- With mixer on low, add the flour mixture in three additions, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined to avoid over-mixing.
- Divide batter evenly among prepared muffin cups, filling each about two-thirds full.
- Bake until a toothpick inserted in the center comes out clean, about 16–18 minutes.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
2. Swiss Meringue Buttercream Frosting
- In a medium heatproof bowl set over a pot of gently simmering water, whisk together sugar and egg whites. Whisk constantly until mixture is warm and sugar is dissolved (160°F/71°C on a thermometer), about 2–3 minutes.
- Transfer mixture to a stand mixer fitted with the whisk attachment, and beat on medium-high speed until glossy peaks form and the bowl is cool to the touch—about 8–10 minutes.
- Switch to the paddle attachment, and add butter—one tablespoon at a time—beating on medium speed. Mixture may curdle; keep beating until smooth and thick.
- Add vanilla bean paste or extract. If desired, tint with yellow food coloring for a floral effect.
3. Decorate
- Frost the cooled cupcakes with Swiss meringue buttercream using a spatula or piping bag.
- Gently press edible flowers into the center of each frosted cupcake just before serving.
Expert Tips for Perfect Cupcakes
- Room temperature ingredients: Butter, eggs, and buttermilk should all be at room temperature for optimal texture.
- Don’t over-mix: Over-mixing the batter can lead to dense cupcakes. Mix just until ingredients are incorporated.
- Accurate measurements: Spoon and level flour for consistent results.
- Test for doneness: Cupcakes are done when a toothpick inserted in the center comes out clean or with a few moist crumbs, not wet batter.
- Cool completely: Ensure cupcakes are fully cooled before frosting to prevent melting.
Decorating With Edible Flowers
The use of pansies and other edible blossoms elevates these cupcakes, turning them into a feast for the eyes as well as the palate. Only use flowers listed as safe and edible; avoid any that may be toxic or have been treated with pesticides. Rinse gently and pat dry before adding to cupcakes.
- Pansies: Mild flavor with vibrant colors.
- Violas: Delicate and available in a variety of hues.
- Marigolds: Slightly citrusy, bright petals.
- Calendula: Colorful and subtly spicy.
Alternatives & Variations
Buttermilk cupcakes are versatile. Try these easy variations:
- Flavor Additions: Add lemon zest, almond extract, or orange blossom water to batter.
- Fruit Filling: Pipe a spoonful of raspberry, strawberry, or lemon curd into the center of cooled cupcakes.
- Chocolate: Swap Swiss meringue for chocolate buttercream, or add mini cocoa pearls on top.
- Seasonal Toppings: Use berries, candied citrus, or fall spices to match your theme.
What others are reading
Storage & Make-Ahead Advice
- Room Temperature: Store cupcakes covered for up to two days at room temperature.
- Refrigeration: For longer storage, refrigerate up to five days. Bring to room temperature before serving for best flavor and texture.
- Freezing: Unfrosted cupcakes can be frozen in airtight containers for up to a month. Thaw, then frost before serving.
- Buttercream: Can be made ahead and kept refrigerated for up to three days. Whip briefly to restore texture before using.
Frequently Asked Questions (FAQs)
Can I substitute buttermilk?
Yes. Homemade buttermilk can be made by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let stand for 5–10 minutes before using.
Why use Swiss meringue buttercream instead of regular buttercream?
Swiss meringue is silkier and less sweet than classic American buttercream, providing a smooth texture and superior flavor that pairs beautifully with delicate cupcakes.
Are all flowers safe to eat?
No. Only use flowers marked as edible and cultivated without pesticides. Consult a list of safe edible blossoms for cakes before decorating.
Can I use salted butter?
Unsalted butter is preferred for control over flavor and saltiness, but salted butter can be substituted if desired. Reduce added salt in the cupcake batter accordingly.
How to avoid grainy buttercream?
Ensure the sugar is fully dissolved in the egg whites and beat the meringue until completely cool before adding butter for a smooth finish.
Serving Suggestions
Serve buttermilk cupcakes as a featured dessert at baby showers, bridal luncheons, birthdays, or spring gatherings. Pair with herbal teas or sparkling lemonade for a delightful treat.
- Platter Presentation: Display on a tiered stand for elegant visual impact.
- Party Favors: Wrap individually in cellophane with a ribbon for a memorable takeaway.
- Themed Events: Match edible flower colors to event themes for a coordinated look.
Nutrition Information (Per Cupcake)
| Calories | Approx. 220 |
|---|---|
| Carbs | 28g |
| Fat | 11g |
| Protein | 3g |
Summary
This recipe for buttermilk cupcakes topped with Swiss meringue buttercream is a timeless classic, cherished for its tender crumb, elegant appearance, and sophisticated flavor. Decorating with edible flowers provides an enchanting touch suitable for unforgettable celebrations and everyday indulgence.
Quick Reference: FAQ Table
| Question | Short Answer |
|---|---|
| Can buttermilk be substituted? | Yes, with milk + lemon juice. |
| How to get smooth buttercream? | Ensure meringue is cool before adding butter. |
| Can I freeze cupcakes? | Unfrosted cupcakes freeze well. |
| Are all flowers edible? | No, use only safe edible varieties. |
| Why use Swiss meringue? | It’s silky and less sweet. |
References
- https://www.countryliving.com/food-drinks/a45630700/snowman-cupcakes-recipe/
- https://www.countryliving.com/food-drinks/a45639949/christmas-tree-cupcakes-recipe/
- http://judyskitchen.blogspot.com/2009/07/vanilla-cupcakes.html
- https://www.countryliving.com/food-drinks/recipes/a183/buttermilk-cupcakes-recipe-clx0315/
- https://www.countryliving.com/food-drinks/a43044752/buttermilk-lime-cupcakes-recipe/
- https://www.youtube.com/watch?v=8jTycyeCPq0
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