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Ingredients

3 cups all-purpose flour 1 ½ teaspoons baking powder ¾ teaspoon salt 1 ½ cups butter, room temperature 1 ½ cups white sugar 4 large eggs 1 tablespoon vanilla extract, or more to taste 1 ¼ cups milk 1 ¼ cups white sugar 5 large egg whites ¼ teaspoon coarse salt 2 cups butter, room temperature 1 teaspoon vanilla extract

Nutrition Info

406.8 calories carbohydrate: 35.7 g cholesterol: 103.2 mg fat: 28.1 g fiber: 0.4 g protein: 4.1 g saturatedFat: 17.4 g servingSize: - sodium: 342.6 mg sugar: 23.8 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
Mix flour, baking powder, and salt in a medium bowl.
Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla extract. Add the flour mixer and milk alternately. Fill liners 2/3 full with the batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 23 minutes.
Bring a pan of water to simmer. Combine sugar, egg whites, and salt in the bowl of a stand mixer. Place bowl on top of the pan, whisk until sugar dissolves.
Attach bowl to the stand mixer fitted with a whisk attachment. Beat until stiff peaks form and mixture is cool and glossy. Add butter a few tablespoons at a time, beating well after each addition. Add vanilla and mix until buttercream is smooth.
Cool cupcakes in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Frost cupcakes with the buttercream.

24 cupcakes

Moist vanilla cupcakes are baked until golden brown and frosted with Swiss meringue buttercream.