To celebrate President’s Day, Fuzz and I made a batch of Yellow Buttermilk Cupcakes from Martha Stewart’s Cupcakes.
Compared to some of the other cupcakes we’ve tasted, these were less sweet, denser, and softer. They were especially good after they’d sat for a while and soaked up some of the moisture from the frosting, which was also very good. My only issue with this recipe is that it makes a ton of batter! Fuzz and I actually made a third of the batter (for the five eggs, we used 1 egg and about 3 tablespoons plus 1 yolk), but next time I’m going to try freezing the cupcake batter. In fact, I already know how I’m going to do it. I’m going to put the leftover batter in a couple of freezer bags and freeze it. When it’s time to bake the next batch of cupcakes, I’ll thaw the batter, cut off the bottom tip of the bag, and squeeze it right in the cups. I can’t wait to try this, actually. Uh oh….
Martha Stewart's Yellow Buttermilk Cupcakes
- 3 cups 12 oz 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 2 1/4 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
- 3 sticks 12 oz of butter, salted or unsalted (we used unsalted)
- Pinch of salt if using unsalted
- 1 pound 4 cups sifted powdered sugar
- 1 teaspoon of really good vanilla extract
- 2 or more tablespoons whole milk or heavy cream optional
- Preheat oven to 350 degrees F. Line 36 standard muffin tins with paper liners.
- Thoroughly mix together both flours, baking soda, baking powder, and salt.
- 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.
- With a mixing spoon or lowest speed of mixer (we like to do this part by hand), stir in flour mixture and buttermilk alternately until mixture is smooth. With the spoon, beat in vanilla.
- 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.
- To make the frosting, beat the butter with an electric mixer until it is smooth and creamy. Gradually add the sugar and continue beating until creamy. Beat in the vanilla. Add enough cream of whole milk until the frosting has a texture you like.