Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Yellow Buttermilk Cupcakes 3.6 (105) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Yield: 36 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. Ingredients 3 cups cake flour, (not self-rising) 1 ½ cups all-purpose flour ¾ teaspoon baking soda 2 ¼ teaspoons baking powder 1 ½ teaspoons coarse salt 1 cup plus 2 tablespoons (2 ¼ sticks) unsalted butter, room temperature 2 ¼ cups sugar 5 large whole eggs plus 3 egg yolks, room temperature 2 cups buttermilk, room temperature 2 teaspoons pure vanilla extract Directions 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. Cook's Notes Freeze up to 2 months, in airtight containers. Cook's Notes Cupcakes can be stored overnight at room temperature, in airtight containers. Print