Yours Truly is a beloved Denver bakery known for its creative, seasonal cupcakes and from-scratch frostings. This recipe captures the spirit of their signature style: a moist, tender vanilla cake topped with a silky Swiss meringue buttercream. It’s a reliable, crowd-pleasing dessert that works for birthdays, celebrations, or just a special weekend treat.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon fine salt
- ½ cup (115 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120 ml) whole milk, at room temperature
For the Swiss Meringue Buttercream
- 3 large egg whites (about 90 g)
- ¾ cup (150 g) granulated sugar
- ¾ cup (170 g) unsalted butter, at room temperature, cut into cubes
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
- With the mixer on low, add the flour mixture in three additions, alternating with the milk, starting and ending with the flour. Mix just until combined—do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the buttercream: Place the egg whites and sugar in a heatproof bowl set over a pot of simmering water (make sure the bowl doesn’t touch the water). Whisk constantly until the sugar is dissolved and the mixture reaches 160°F (71°C) on a candy thermometer.
- Remove from heat and beat with an electric mixer on high speed until stiff peaks form and the mixture is cool to the touch, about 8–10 minutes.
- With the mixer on medium, add the butter cubes a few at a time, beating well after each addition. The mixture may look curdled at first—keep beating until it becomes smooth and silky. Beat in the vanilla and salt.
- Frost the cooled cupcakes with the buttercream. If desired, decorate with sprinkles or fresh fruit.
Tips
- For the best texture, make sure all cold ingredients (eggs, milk, butter) are at room temperature before starting. Cold butter won’t cream properly, and cold milk can make the batter curdle.
- If you don’t have whole milk, you can substitute 2% or even buttermilk. Buttermilk will add a slight tang and make the cupcakes even more tender.
- When making the Swiss meringue, be patient with the beating. It can take up to 10 minutes to reach stiff peaks. If the mixture is still warm, it won’t hold peaks—cool it slightly before continuing.
- If the buttercream seems too soft, refrigerate it for 15 minutes, then re-whip. If it’s too stiff, add a teaspoon of milk and beat again.
Serving Suggestions
These cupcakes are perfect on their own, but you can elevate them with a drizzle of caramel sauce, a dusting of cocoa powder, or a few fresh berries. They also pair well with coffee, tea, or a glass of cold milk.
Variations
For a chocolate version, replace ¼ cup (30 g) of the flour with unsweetened cocoa powder. For a citrus twist, add 1 tablespoon of lemon or orange zest to the batter and replace the vanilla in the buttercream with lemon or orange extract. You can also fold in mini chocolate chips or chopped nuts before baking.
Storage and Reheating
Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Frosted cupcakes can be refrigerated for up to 4 days—let them sit at room temperature for 30 minutes before serving. To freeze, place unfrosted cupcakes in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature. The buttercream can also be frozen for up to 3 months; thaw in the fridge and re-whip before using.
Frequently Asked Questions
Why did my buttercream curdle? This is normal when adding butter to Swiss meringue. The mixture will look separated at first, but continue beating—it will come together into a smooth emulsion. If it doesn’t, the butter may have been too cold; try placing the bowl over a warm water bath for a few seconds, then beat again.
Can I use a different frosting? Absolutely. Cream cheese frosting or a simple powdered sugar glaze both work well. For a dairy-free option, use a vegan butter substitute in the buttercream.
How do I know when the cupcakes are done? Insert a toothpick into the center of a cupcake—if it comes out clean or with just a few crumbs, they’re done. The tops should spring back when lightly pressed.
Can I make these cupcakes gluten-free? Yes, use a 1:1 gluten-free all-purpose flour blend. The texture may be slightly denser, but they’ll still be delicious.
Why is my buttercream too sweet? Swiss meringue buttercream is less sweet than American buttercream because it uses only sugar and egg whites, but if you prefer less sweetness, reduce the sugar to ½ cup (100 g) and increase the vanilla slightly.
How far ahead can I frost these? You can frost them up to a day in advance. Store them in the refrigerator, then bring to room temperature before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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