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Yellow Buttermilk Cupcakes

by Emma on November 20, 2011

in Dessert

We all have our go-to recipes that we know and trust. I have a yellow (or one might call it ‘vanilla’) cupcake recipe that I use for work and it is pretty much my favorite.

However, I think there is something to trying new things and attempting to learn new tricks or recipes. I don’t feel old enough to really be set in my ways yet. So I like trying new variations on things I make often, just to see what happens.

These yellow cupcakes were really good. They had a more traditional cake taste than the recipe I favor. They were slightly less moist, so I would try to make and serve these within 24 hours. Just my opinion. I do love the slight tart taste that buttermilk adds to any recipe, and that was evident in these.

I made these for my niece’s birthday party, and they were a hit. This is a great cupcake to pair with chocolate frosting for a classic birthday cake flavor.

And if you add toy dinosaurs and jelly bean (dino eggs) then you are a winner. In my book. :)

Yellow Buttermilk Cupcakes, recipe from Martha Stewart’s Cupcakes, makes 36 standard size

Needed: 3 cups cake flour, 1 1/2 cups all-purpose flour, 3/4 teaspoon baking soda, 2 1/2 teaspoons baking powder, 1 1/2 teaspoons salt, 1 cup and 2 tablespoons softened butter, 2 1/4 cups sugar, 5 whole eggs, 3 egg yolks, 2 cups buttermilk and 2 teaspoons vanilla extract.

In a bowl combine the flours, baking soda, baking powder, and salt. Whisk to combine. In another bowl cream together the sugar and softened butter. Stir in the eggs, until just combined. Then stir in the egg yolks too, until just combined.

Combine the flour mixture, butter mixture, buttermilk and vanilla. Stir until almost no lumps are left in the batter. But do not over mix. Fill a lined cupcake pan, fill each cup 2/3 full of batter. Bake at 350 F for 18-20 minutes.

Serve with any frosting you prefer, with sprinkles, or jelly beans, or whatever your heart desires. :)

xo. Emma


Katie November 20, 2011 at 11:12 pm

These look delicious! I am having a Xmas party soon and I will be making these!
Oh and I will probably put dinosaurs on them too.



Kelsea Shiosaki November 20, 2011 at 11:49 pm

Looks delicious!

eef November 21, 2011 at 12:23 am

oh man, i saw this post in my reader and started salivating so much. i’m imagining eating one right now. lol

Kellie November 21, 2011 at 1:16 am

this looks amazing!

irene wibowo November 21, 2011 at 2:13 am

love it.. looks yummy.. :) wanna try…irene wibowo

grace November 21, 2011 at 2:42 am

YES PLEASE…these look graet


hannah alehandra November 21, 2011 at 9:44 am

Oh, yum! These look deliciously cute. Kiss from England.xo

Tertia November 21, 2011 at 6:49 pm

These look delicious!! Do you think they’d be good with chocolate & chestnut icing/frosting? Because I have this chestnut puree stuff and I want to use it!! Anyone have any idea? xx

Emma November 22, 2011 at 3:47 pm

hmm. chocolate & chestnut frosting sounds fun. I’ve never had that before. I say go for it. :)

xo. Emma

Suzanne November 22, 2011 at 2:20 am

Emma, these are terrific! Yummy with out a lot of fuss.
Thanks for sharing.

lydia November 22, 2011 at 5:05 am

these look delicious! thanks for sharing,…

Hannah November 22, 2011 at 11:52 am

Oh, nothing better than a failsafe recipe, is there? Incidentally mine are cupcakes too – Magnolia Bakery’s recipe with some tweaks. Ironically, given that I am allergic to gluten and can’t tolerate sugar, so I make them for others. Woe is moi!

These cupcakes look absolutely delicious! I’ll need to try Martha’s recipe sometime. You do a beautiful job with icinng/frosting them. I suck at it and want so much to be awesome at it!

Tertia November 22, 2011 at 5:51 pm

Thanks Emma!! I’ll try the chocolate-chestnut frosting on these cakes nearer the holiday season… like a bouche de noel but on a cupcake…!! Hooray!! xx

celyne November 23, 2011 at 3:24 pm



robyn March 17, 2012 at 10:37 am

Made a double layer birthday cake for my friend this morning (like your birthday cake!) using this recipe-and it looks great. I topped it with a Nigella fudge recipe. Thanks for sharing. x