Cream Cheese Pound Cake Cupcakes with Strawberry Swiss Meringue Buttercream
Serves: 30-34 cupcakes
  • 1½ c. butter, at room temperature
  • 1 bar (8 oz.) cream cheese, at room temp.
  • 3 c. sugar
  • 6 eggs
  • 1 t. vanilla extract
  • 3 c. all-purpose flour
  • 1½ t. salt
  • 1 t. baking powder
Strawberry Swiss Meringue Buttercream
  • 4 egg whites
  • 1¼ c. sugar
  • ½ c. (1 stick) butter, at room temperature
  • pinch salt
  • ½ t. vanilla
  • ½ c. strawberry preserves
  1. Preheat oven to 350F. Prepare 34 cupcake tins with liners.
  2. Beat butter and cream cheese until smooth. Add sugar and beat 5 minutes or until fluffy, scraping down bowl once or twice.
  3. Add eggs one at a time and follow with vanilla. Reduce speed to low and add in half the flour along with baking powder, and salt. When nearly incorporated add remaining flour and mix only to combine. Fill muffin tins ¾ full and bake 20 minutes or until a toothpick removes clean.
  4. Remove from muffin tin to a cooling rack. Mix frosting as cuppies cool.
  1. Place egg whites, sugar, and salt in the bowl of a stand mixer and place over a bowl of simmering water. Whisk constantly until mixture reaches 160F.
  2. Attach whisk to mixer and beat the meringue mixture to stiff peaks on medium high. Beat until the side of the bowl feels neutral, no longer warm, approximately 10 minutes.
  3. Add butter, one tablespoon at a time and beat until silky smooth and luscious. If it gets soupy, don't despair! Keep on beating. If after 5-8 minutes your frosting is still runny, refrigerate 15 minutes and beat again. It WILL come together. Here is a tutorial for all you doubters.
  4. Reduce speed to low and add preserves and vanilla. Pipe onto cupcakes.
Recipe by Jellibean Journals at