Monday, May 2, 2011

Yellow Buttermilk Cupcakes

Happy Easter! And yes, I do realize this post is going up a week late. Forgive me!
All I could think about while doing homework til 2am on both Thursday and Friday night was, "What am I going to bake for Easter?!" The colors of Easter alone are enough motivation to bake something. Then I remembered, I wasn't going home, so who was I going to bake for?! Then I remembered about my Engineering Sorority meeting. Perfect! I get to bake for 70+ girls. 
I settled on a yellow buttermilk cupcake with milk chocolate frosting, decorated as little nests!
While I was making the cupcakes, I tasted the batter... it was pure heaven. When I took the cupcakes out of the oven, it took about 30 seconds for me to grab one, unwrap it, and eat it. I'm in love with this batter. I mixed some Springtime themed sprinkles in with the batter for some fun. 

Yellow Buttermilk Cupcakes

  • 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. 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

For standard cupcakes, bake for about 20 minutes, rotating once
For mini cupcakes, bake for about 7 minutes, rotating once

The frosting is Martha Stewart's Dark Chocolate Frosting. It's delicious

Yummy precious cupcakes. I also had my cookie/frosting gun fail on me while I was frosting the cupcakes so they aren't quite as neat as I had hoped. Either way, still delicious



  1. Are those dark chocolate egg candies? If so, i am happy you figured out how to incorporate the world's greatest easter candy into a delicious cupcake.

  2. They are! I know, I love them, it was hard to not eat all of them off the top of the cupcakes :)