Yesterday was a fun day. We had a ginormous party for my sister, Nana and Uncle Steve who are all having a birthday this week (within two days of each other) and I made a boat-load of cupcakes (as well as a big batch of pulled pork tacos). It was a really great time- we had homemade guacamole and salsa, chicken enchiladas and pork tacos….and cupcakes. Lots and lots of cupcakes. I made chocolate with chocolate buttercream, strawberry with vanilla buttercream and buttermilk (yellow) with vanilla buttercream. Boy, you just can’t beat a good ‘ol yellow cupcake with good ‘ol vanilla buttercream. That’s the best there is! Normally, when I make cupcakes, I always use Dorie’s perfect party cake recipe (it’s perfect every single time!), but this time I wanted to try a yellow cake, so I chose Martha Stewart’s version. Good call- these were delicious! And as always, I used my stand-by Magnolia Bakery buttercream recipe- it’s everyone’s favorite. I’ll be posting the other cupcakes throughout the week (there’s no way I could possibly leave out those chocolate cupcakes…Lordy, were they good!).

Yellow Buttermilk Cupcakes
-Martha Stewart ‘Cupcakes’
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 (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

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift 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. 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.

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.

Vanilla Buttercream
-Magnolia Bakery

2 sticks butter, at room temperature
1/2 cup milk
2 teaspoons vanilla extract
4-6 cups powdered sugar

Cream butter and gradually add powdered sugar, milk and vanilla until you reach piping or spreading consistency.  *I doubled the recipe- it’s always a good idea to have extra frosting, just in case! Plus, the birthday girl was entitled to a little extra frosting! 🙂



  1. These look sooooooo good! I’ve never been to the Magnolia Bakery but I hear it’s awesome. If you’re ever in Weatherford, you gotta try Ultimate Cupcake. They’re the best cupcakes I’ve ever eaten!!


    Comment by Amy Brown — July 26, 2010 @ 3:31 PM

  2. These look awesome 🙂 I love cupcakes!!


    Comment by Anne @ the doctor takes a wife — July 26, 2010 @ 4:14 PM

  3. Yum! Question: in this recipe, does coarse salt stand for Kosher salt?


    Comment by Gypsy Rhapsody — July 26, 2010 @ 4:48 PM

  4. Yes- same diff!


    Comment by amy — July 26, 2010 @ 5:04 PM

  5. I have to ask where you got your cute stands! Love them.


    Comment by Jen — July 26, 2010 @ 5:33 PM

  6. Jen- it’s actually a cake stand that my mom made- she’s super talented! 🙂


    Comment by amy — July 26, 2010 @ 5:57 PM

  7. Wow! These look fantastic, I can’t wait to make!! I might do 1/2 with chocolate frosting 🙂


    Comment by Lauren — July 26, 2010 @ 8:00 PM

  8. Just saw your post on twitter thru someone’s retweet. So glad I found you and these look great!


    Comment by alison — July 26, 2010 @ 8:04 PM

  9. Amy, these look amazing! Gorgeous! Sometimes it’s the simple things that taste the best. Thanks for sharing the Magnolia bakery frosting recipe – I had a cupcake from there in NYC recently and was rather indifferent toward the cake part but the frosting was SO good. 🙂 Can’t wait to try it!

    PS…I posted a challenge for you on my blog! Check it out at the very bottom of my latest (really long) post. 🙂


    Comment by themilkmanswife — July 26, 2010 @ 8:29 PM

  10. They were very tasty, indeedy!


    Comment by Lindsay — July 26, 2010 @ 8:53 PM

  11. Those look delicious!
    I’m having a giveaway on my blog, participate here


    Comment by Jane Ko — July 26, 2010 @ 9:33 PM

  12. that`s so great cupcakes!

    Have a nice time!


    Comment by Paula — July 27, 2010 @ 3:16 AM

  13. Totally cute, love the cake stands and the cupcakes. My stomach is now growling for more sweets. hehe.


    Comment by Krystal R — July 27, 2010 @ 11:45 AM

  14. You can ship a box of those my way. 😉


    Comment by Andrea — July 27, 2010 @ 12:45 PM

  15. those are just so cute and dainty looking. i’ll have to try this recipe next time someone wants vanilla! adorable!


    Comment by ashlee — July 27, 2010 @ 3:06 PM

  16. Whoa! I can’t believe you have to use 8 eggs in total for those cupcakes! That’s almost a dozen. I will stick to my favorite yellow-cake recipe that calls for half that amount haha. Your cupcakes do look very amazing, though. The buttercream looks yummy!!! Those tacos sound fantastic as well.


    amy Reply:

    I know, Memoria! 8 eggs is A LOT! When I first saw that, I was like, “8 eggs Martha??! Really?!” But they sure did turn out great! I’ve also got your favorite yellow cake on my list! That’s next! 🙂


    Comment by Memoria — July 27, 2010 @ 5:58 PM

  17. Nothing like a good reliable yellow cake recipe. The sprinkles added a special little touch on these 🙂


    Comment by Eliana — July 29, 2010 @ 9:34 AM

  18. I LOVE the stand those are sitting on…and the cupcakes look pretty amazing too 😉


    Comment by Natalie (The Sweets Life) — July 29, 2010 @ 1:54 PM

  19. Since I’m the nana mentioned in your blog, I feel qualified to pronounce these cup-cakes to be absolutely, totally as delicious as they look!!! What a wonderful birthday, Love!


    Comment by nana — July 29, 2010 @ 4:38 PM

  20. cupcakes look overdone. piping is good and love the delicate sprinkles


    amy Reply:

    Gee thanks, Andi, but I don’t recall asking for your expert opinion. The cupcakes were cooked perfectly.


    Comment by andi — September 18, 2010 @ 9:12 PM

  21. […] Buttermilk cupcakes recipe from the sweet Amy from Sing for your Supper […]

    Pingback by Buttermilk Cupcakes and Raspberry Swiss Meringue Buttercream — December 7, 2011 @ 9:31 PM

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    Comment by cooking recipes for cakes — September 27, 2014 @ 1:41 AM

  25. This recipe is one of my abotulse favorites!!!I made the cupcakes twice last year thenLost the recipe when my computer’s hard driveCrashed last spring! Glad to have found it againAnd can’t waitro make them this weekend!


    Comment by Isa — November 24, 2015 @ 6:03 AM

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