Cupcakes and Small Cakes
Professional Vanilla Cupcake Recipe with Swiss Meringue Buttercream
These exquisite cupcakes feature a fine-crumbed vanilla bean sponge, a secret raspberry conserve centre, and a crown of velvety Swiss meringue buttercream. Perfect for weddings, birthdays, or an elegant afternoon tea, they represent the pinnacle of British boutique baking.
- Prep
- 30 min
- Cook
- 20 min
- Serves
- 12
- Level
- Medium
- Per serving
- 420 kcal
Method
Preheat your oven to 160°C (fan) and line a 12-hole muffin tin with high-quality greaseproof paper liners.
In a stand mixer, cream the softened unsalted butter and caster sugar together for at least 5 minutes until the mixture is pale, aerated, and significantly increased in volume.
Lightly beat the eggs with the vanilla bean paste. Gradually add the egg mixture to the butter and sugar, one tablespoon at a time, beating well after each addition to prevent curdling.
Sift the self-raising flour into the bowl. Using a large metal spoon, gently fold the flour into the wet ingredients until just combined, then stir in the whole milk to reach a dropping consistency.
Divide the batter equally among the liners and bake for 18-20 minutes until springy to the touch and a skewer comes out clean. Transfer to a wire rack to cool completely.
For the Swiss meringue buttercream, whisk the egg whites and caster sugar in a heatproof bowl over a pan of simmering water until the sugar has completely dissolved and the mixture reaches 70°C.
Transfer to a stand mixer and whisk on high speed until a stiff, glossy meringue forms and the bowl feels cool to the touch.
Reduce speed to medium and add the cubed butter one piece at a time, whisking until the frosting is silky and smooth. Stir in a final teaspoon of vanilla and a pinch of salt.
Use a small knife or cupcake corer to remove the centre of each cooled cake. Fill the cavity with a teaspoon of raspberry conserve.
Fit a piping bag with a large star nozzle, fill with buttercream, and pipe tall, elegant swirls over the jam core. Finish with fresh raspberries or edible gold leaf.
Notes
Ensure all sponge ingredients are at room temperature to achieve a perfect emulsion and prevent the batter from splitting.
When making the Swiss meringue, ensure your bowl is completely grease-free by wiping it with a little lemon juice first.
Do not over-fold the flour; stop as soon as no white streaks remain to maintain a light, tender crumb.
If the buttercream looks curdled when adding the butter, just keep whisking—it will eventually come together into a silky smooth frosting.
