Excellent flavor on the cake and frosting!! I'm disappointed that the cupcakes didn't form any dome. They were light and fluffy but flat on top. I' at 4,000 ft altitude so I wish there was a high altitude version so they would dome. The frosting was DELISH. I'm going to use this as my go-to frosting now. One thing to note, I used all purpose self-rising flour, not cake flour, and soy milk instead of cow's milk in the cake and frosting. I don't know if that has to do with it doming or not...

Excellent flavor on the cake and frosting!! I'm disappointed that the cupcakes didn't form any dome. They were light and fluffy but flat on top. I' at 4,000 ft altitude so I wish there was a high altitude version so they would dome. The frosting was DELISH. I'm going to use this as my go-to frosting now. One thing to note, I used all purpose self-rising flour, not cake flour, and soy milk instead of cow's milk in the cake and frosting. I don't know if that has to do with it doming or not...

Excellent flavor on the cake and frosting!! I'm disappointed that the cupcakes didn't form any dome. They were light and fluffy but flat on top. I' at 4,000 ft altitude so I wish there was a high altitude version so they would dome. The frosting was DELISH. I'm going to use this as my go-to frosting now. One thing to note, I used all purpose self-rising flour, not cake flour, and soy milk instead of cow's milk in the cake and frosting. I don't know if that has to do with it doming or not...

I made these as a thank you gift for a neighbor. They were delicious. The buttermilk really makes them moist. I actually found and used a bourbon-vanilla which elevated the richness of the buttercream. Super yummy. I will definitely make them again.

I found cute little rose cupcake papers at walmart so it saved me some time on cutting the parchment paper. Also, I found the self-rising flour there in the store brand so that was nice.

Can i use regular vanilla instead of mexican vanilla?

Has anyone made these using regular vanilla as opposed to mexican vanilla? if so, did you use the same amount and were they good?

I made one hundred of these cupcakes for a party and they were a hit! I followed the directions exactly, including the mexican vanilla. They were very light and airy, not sickly sweet. Per another review I tasted the frosting before adding all 10 cups. Really needs all 10 cups otherwise the frosting just tastes like butter. I could not find self rising cake flour, so I made my own using baking powder and salt. Did not do the parchment paper, found some pre-made at fancyflours.com. Great recipe!

These cupcakes were nothing special...I expected something really fabulous since Martha said they were her favorite from all of the Manhattan tastings. Also, I followed the recipe exactly and ended up with much more batter than was needed for 24 cupcakes. I baked the excess in an 8" x 8" pan. The parchment paper technique, while visually appealing, was a huge pain to actually execute. Don't waste your time with this one! I will review the buttercream frosting separately.

I just made these cupcakes, and they cooked up perfectly. However, the buttermilk smell and flavor was way too overwhelming for me and my family. I used fresh buttermilk, and followed the recipe correctly. I noticed in my other recipes that when using 1/2 cup or 3/4 cup of buttermilk, the flavor isn't so strong.