Soft, tender, and light cupcakes flavored with lots of pure vanilla and a hint of almond, topped with a dreamy, silky-smooth raspberry swiss meringue buttercream. A classy dessert for spring and summertime entertaining!
*I find that standalone muffin cups (like I used here) tend to be a bit smaller than your standard muffin tin, so you may get slightly less than 18 cupcakes if using a muffin tin.
**Technically 4 3/4 ounces equates to about 4 1/2 egg whites, but if you don’t want to go through the trouble of measuring out half an egg white, 4 should work just fine!
Vanilla Cake Adapted from Sweetapolita