Cookies help us deliver our services. By using our services, you agree to our use of cookies.
Go back
Vanilla Cupcakes with Misaky Crystals
Total time
35 min
$ $ $


These vanilla cupcakes are made with brown butter and brown sugar for a beautiful nutty flavor that perfectly compliments the vanilla and has a fluffy yet super moist texture. I topped them with vanilla Swiss meringue buttercream and Misaky edible crystal candies!


Serves 12


Step 1
In a mixing bowl, start by my creaming together your brown melted butter, oil, and brown sugar until light and fluffy
Step 2
Then, whisk in the sour cream, milk, vanilla and eggs until well combined, then sift in flour, baking powder and baking soda with a pinch of salt until just combined. Do not over mix
Step 3
Prepare a cupcake tray lined with parchment paper, transfer scoops of the cupcake mixture into each filling up to the height of the tray. Bake at 350F for 15-18 minutes, or until a skewer inserted comes out clean. Leave to cool
Step 4
To make the Swiss meringue buttercream add to a bowl the pasteurised egg whites, sugar, vanilla and a pinch of salt. Whisk on high until the sugar has dissolved I the mixture. Then, add your room temperature butter and continue whisking until the buttercream comes together and is smooth. Transfer to a piping bag with a medium sized tip
Step 5
Pipe your Swiss meringue frosting onto the cupcakes and top with Misaky edible crystals! Enjoy!
Psst. This is better in the app
It's totally free, too
Get the App
Or continue on our website