YELLOW BUTTERMILK CUPCAKES
Two types of flour contribute to these cupcakes' singular texture: Cake flour makes for a delicate crumb, while all-purpose flour keeps them from being too tender.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 36
Number Of Ingredients 10
Steps:
- 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.
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Anthony Prato
[email protected]I'm so glad I found this recipe. These cupcakes are now my go-to recipe for any occasion.
Mark Mcfolley
[email protected]These cupcakes were easy to make and they turned out perfect. I'll definitely be making them again.
Apryl Bruder
[email protected]I'm not sure what I did wrong, but my cupcakes turned out flat and dense.
wajid Gad
[email protected]These cupcakes were delicious! I made them for my daughter's birthday party and they were a huge success.
Bagbir Chamling
[email protected]I've made these cupcakes several times now and they're always a hit. They're perfect for any occasion.
Naran tuya Erdenezaya
[email protected]This recipe is a keeper! The cupcakes were moist and fluffy, and the frosting was creamy and delicious.
Desmond Todd
[email protected]The cupcakes were dry and the frosting was too thick. I wouldn't recommend this recipe.
Sheikh Sheharyar
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good.
Missy Brooks
[email protected]I'm not much of a baker, but these cupcakes were easy to make and they turned out delicious. I'll definitely be making them again.
Rohit Goshami
[email protected]5 stars! These cupcakes were a hit at my party. Everyone loved them.
Yousef A
[email protected]Easy to follow recipe and the cupcakes turned out great! I used a different frosting recipe, but the cupcakes themselves were perfect.
Simon BarSinister
[email protected]I was a bit skeptical at first because I'm not a huge fan of buttermilk, but these cupcakes changed my mind. They were so light and fluffy, and the buttermilk flavor was subtle but still noticeable. I'll definitely be making these again.
idris idris ibrahim
[email protected]These cupcakes were heavenly! The buttermilk gave them a moist and fluffy texture that was simply irresistible. I topped mine with a simple vanilla buttercream frosting, and they were the perfect treat for a special occasion.