I’ve got some holiday treats in the works, but I just had to share these cupcakes first! I recently helped out with a friend’s baby shower and my assignment was cupcakes. They needed to be tasty, cute and PINK…I can’t wait for Lacy’s little bundle to arrive!
I need to make cupcakes more often. It really is portion perfection. Just enough cake and frosting without feeling too indulgent. If you’ve got a celebration coming your way, give cupcakes a try. Even for the holiday season, change up the frosting color and add some cute Christmas-themed sprinkles.
Yellow Butter Cupcakes
from Martha Stewart Living
- 3 cups cake flour, sifted
- 1 1/2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 3/4 teaspoon baking soda
- 9 ounces (2 sticks plus 2 tablespoons) butter, softened
- 2 1/4 cups sugar
- 5 large eggs plus 3 large yolks, room temperature
- 2 cups buttermilk, room temperature
- 2 teaspoons pure vanilla extract
Preheat oven to 350. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Mix remaining wet ingredients in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each full. I like using a cookie scoop for this so that all of the cupcakes are even.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Makes about 36 cupcakes.
This will make enough for one 2-layer 9-inch cake or about 2 dozen cupcakes. If you are icing a 3-layer cake (or 36 cupcakes!) just do one and a half of this recipe.
1 cup (2 sticks) butter, softened
6-8 cups powdered sugar
1/2 cup milk
2 teaspoons vanilla extract
1-2 teaspoons almond extract (taste it to see how much of the flavor you want)
coloring (of course!)
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and extracts. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
Gradually add the remaining sugar, 1 cup at a time, beating well after each addition, until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. Add any coloring at this point and mix thoroughly.
The icing can be stored in an airtight container at room temperature for up to 3 days.