These vanilla cupcakes are going to be your new favorite dessert! Moist, delicate, and just the right level of sweetness. I’ve paired them with a chocolate buttercream.
If you don’t have enough cupcake pans, these can be baked in batches.
: You can prepare the cupcakes and/or the buttercream up to 48 hours in advance. I usually make the cupcakes at least a day in advance so I don’t have to wait for them to cool before frosting. Store the cupcakes at room temperature (you can loosely cover them with a clean dish towel, but they’ll stay moist on their own). Store the buttercream in an airtight container in the refrigerator, then bring to room temperature before using. Briefly whisk or place back in the stand mixer with the whisk attachment to make sure it’s nice and fluffy before frosting.
: I love using meringue buttercream because it’s much lighter than American buttercream. However, it’s an advanced recipe and not everyone is ready for it. For an easier frosting, try my sour cream chocolate frosting
, or use a chocolate buttercream recipe of your choice. For more details on meringue buttercream, check out my dedicated post
. Here are a few of my top notes & tips:
- I recommend leaving the butter out overnight if you have the time.
- Corn syrup is optional; it helps prevent the sugar syrup from crystallizing.
- If meringue buttercream breaks, it can always be fixed! It simply means the butter and meringue are different temperatures. More on how to fix it here.
I typically melt small quantities of chocolate in the microwave. Coarsely chop the chocolate and place in a small microwave-safe bowl. Microwave in 15-20 second increments, stirring each time, until the chocolate is smooth and shiny. Cool to room temperature, stirring periodically.