Martha Stewart's Yellow Buttermilk Cupcakes with Fluffy Vanilla Frosting

Monday, July 13, is Ali's birthday...she lives in Pittsburgh...Layla loves her and her sister, Sam!

I hope something big is planned for her birthday! Layla thinks it's a pretty big deal!

Recently I purchased Martha Stewart's cupcake book: Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat (Paperback) . And after I looked it over, I've decided on another challenge for myself..and, it makes me very nervous to actually write it out...

I've decided to make each cupcake in Martha's new book...THERE! I've put it in writing. WOOF!

I've already made three of I haven't posted on the blog yet. The one I made today was her Yellow Buttermilk Cupcake is my third. And, I frosted them with Martha's Fluffy Vanilla Frosting.

Martha says that I will like make these cupcakes again and again...see below...and I think she's correct. They do taste awesome! Give them a try!

I bought these two little people when I was in France recently...The turtle (I am a Terp, you know! the hand was found at Home Goods!

Here's the recipe:

Yellow Buttermilk Cupcakes
You will likely make these cupcakes again and again, varying the frosting (say, dark chocolate, page 302) and sprinkles (sparkly, multicolored, or otherwise) to suit your whim or fancy. Two types of flour contribute to the cupcakes’ singular texture: Cake flour makes for a delicate crumb, while all-purpose flour keeps them from being too tender. makes 36

3 cups cake flour (not -self--rising)
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
2 1/4 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 cup plus 2 tablespoons (21/4 sticks) unsalted butter, room temperature
2 1/4 cups sugar
5 large whole eggs plus 3 egg yolks, room temperature
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract
Fluffy Vanilla Frosting (page 302)
Round candy sprinkles (nonpareils), for decorating (optional)

1. Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together both flours, baking soda, baking powder, and salt.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
4. To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and, if desired, decorate with sprinkles before serving.

Frosting Instructions:


Makes about 4 cups
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 pound (4 cups) confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.


  1. that is quite the challenge! i hope you have some hungry mouths to feed. not under a time constraint i hope. that would be like martha's iron cupcake. ready, go!

  2. hi there,
    u beat me to it...i had been thinking of doing it myself. Maybe we could do half and half. Let me know if you would like to do that. I could do the next 3 if you want. It could be a share across the globe as im here in Aust.

    Check out my blog.

  3. Sounds fun. I would love to participate too if you're looking to start a group of people baking through the book.

    The only cupcakes I've made so far as the same yellow buttermilk cupcakes. I topped mine with chocolate swiss meringue buttercream. I definitely agree that I'll be making them again and again.

  4. I just got the book, too and I've made the red velvet (yummy!). I've previously made the vanilla and the 1-bowl chocolate. Martha is a goddess of cupcakes.

    I would be interested in baking through it with you too if you want to start a club :)

  5. Anonymous7:48 PM

    dear aunt linda,
    you make awesome cup cakes!those hambuger ones are amazing!when i looked at the top of the cup cakes/hamburgers i wondered if the they actually were real buns![of corse not your butt,i mean the buns you put on a hamburger.]

  6. omg awesome cupcakes! (L)

  7. I am in love with the polka dot cup you used in one of the cupcakes. Can you tell me where you purchased them?

  8. Oh, that tableau with "the little people" is absolutely adorable! You are so creative....

  9. I made the buttermilk cupcakes a few weeks ago for my parents' anniversary -- without a doubt the best cupcakes I've ever had.