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Blueberry Buttermilk Cupcakes with Vanilla Swiss Meringue Buttercream

Servings: 12 cupcakes
Author: Connie

Ingredients

Cupcakes

  • 2 eggs
  • 3/4 cup sugar
  • 2 tsp vanilla extract
  • 1/2 cup canola oil
  • 1/2 cup buttermilk
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/4 cups all-purpose flour
  • 6 ounces blueberries

Frosting

  • 3 egg whites
  • 2/3 cup sugar
  • 1 tsp vanilla extract
  • 10 ounces unsalted butter 1 1/2 sticks

Instructions

Cupcakes

  • Preheat oven to 350 F. Line a cupcake pan with 12 cupcakes liners.
  • Beat eggs, then add sugar, vanilla extract, canola oil, and buttermilk. Mix in the salt, baking soda, and baking power. Slowly mix in the all-purpose flour until it's just incorporated. Gently fold the blueberries into the batter with a spatula until they're well distributed.
  • Scoop the batter into the cupcake pan and bake in the preheated oven for 20 minutes. Transfer to a wire rack to cool.

Frosting

  • With an electric hand mixer on medium speed, mix the egg whites, sugar, and vanilla extract in a glass or steel bowl over simmering water until the egg white mixture reaches 150 degrees F.
  • Take the bowl off the heat. With an electric mixer on medium-high speed, whip the egg whites until they become fluffy and double in volume. Allow the egg mixture to cool to room temperature, about 15 minutes.
  • Using an electric mixer again, whisk the egg mixture over medium speed and slowly add the cubes of butter, a few at a time. Whip until the buttercream is stiff and very thick. If the mixture is too runny and/or won't thicken up after 8 minutes, place the bowl in the refrigerator for about 15 minutes, then re-whip until it comes together (do not over chill in the refrigerator as the frosting will solidify and become difficult to spread).
  • Pipe frosting over the cooled cupcakes.