Buttermilk Cupcakes with Swiss Meringue Frosting

Anita Hoffman


This easy to make Martha Stewart recipe produces the finest textured and delicious cupcake. Frost with a butter cream frosting or even a chocolate frosting.
Recipe adapted from Martha Stewart.
Photo adapted from skdecoratethis.


★★★★★ 1 vote

36 cupcakes
30 Min
20 Min


  • 3 c
    cake flour
  • 1- 1/2 c
    all-purpose flour
  • 3/4 tsp
    baking soda
  • 2-1/4 tsp
    baking powder
  • 1-1/2 tsp
    sea salt
  • 1 c
    unsalted butter, at room temperature
  • 2 Tbsp
    unsalted butter, at room temperature
  • 2-1/4 c
  • 5
    eggs, at room temperature
  • 3
    egg yolks, at room temperature
  • 2 c
    buttermilk, at room temperature
  • 2 tsp

  • 5
    egg whites
  • 1 c
  • 2 Tbsp
  • ·
    pinch salt
  • 1 lb
    unsalted butter, at room temperature
  • 1-1/2 tsp

How to Make Buttermilk Cupcakes with Swiss Meringue Frosting


  1. Sift dry ingredients.
    Cream butter and sugar until fluffy.
    Add whole eggs, one at a time, beat well and then add yolks and beat well.
  2. Add flour mixture in 3 batches, alternating with 2 additions of buttermilk and beat well.
    Beat in vanilla.
  3. Pour into prepared muffin tins, filling each 3/4's full.
    Bake at 350 degrees for 20 minutes.
    Cool on wire racks 10 minutes, then turn out cupcakes onto racks and let cool completely.
    Combine egg whites, sugar and salt over a pan of simmering water.
    Whisk until sugar has dissolved.
    Whisk until stiff peaks are formed. Continue whisking until mixture is fluffy and glossy, about 10 minutes. Use electric mixer.
  5. Add the butter a few tablespoons at a time, mixing well after each addition.
    Once all butter has been added, whisk in vanilla.
    Beat for 2 minutes until all air bubbles are eliminated.
    Continue beating until frosting is smooth.

Printable Recipe Card

About Buttermilk Cupcakes with Swiss Meringue Frosting

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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