New This Month

"6th Birthday" Mini Cupcakes


Arrange these cupcakes to form the age that's being celebrated.

  • Prep:
  • Total Time:
  • Yield: Makes about 7 dozen

Source: Martha Stewart Living, January 2011


  • 2 1/4 cups all-purpose flour
  • 2 1/4 cups sugar
  • 1 cup plus 2 tablespoons unsweetened cocoa powder
  • 2 1/4 teaspoons baking soda
  • 1 teaspoon baking powder
  • Salt
  • 3 large eggs
  • 1 cup plus 2 tablespoons warm water
  • 1 cup plus 2 tablespoons low-fat buttermilk
  • 1/4 cup plus 1 1/2 teaspoons safflower oil
  • 1 1/2 teaspoons pure vanilla extract
  • Swiss Meringue Buttercream


  1. Preheat oven to 350 degrees. Line mini muffin tins with baking cups. Sift flour, sugar, cocoa, baking soda, baking powder, and 1 teaspoon salt into a large bowl. Mix in eggs, warm water, buttermilk, oil, and vanilla, scraping down sides of bowl, until smooth, about 3 minutes.

  2. Working in batches, divide batter evenly among cups, filling each two-thirds full. Bake, rotating tins halfway through, until tops spring back when pressed with a finger, about 20 minutes. Let cupcakes cool completely on a wire rack.

  3. Using a pastry bag fitted with a fine star tip, pipe buttercream onto cupcakes to decorate.

Cook's Notes

Unfrosted cupcakes can be stored at room temperature for up to 3 days.

Reviews Add a comment

  • jessicakasbary
    21 OCT, 2015
    Martha! Sounds like a great recipe but I was wondering how many does this recipe make??