Martha Did It Again-My Favorite Yellow Cupcake #Recipe

by - 7/19/2013 03:27:00 PM

Recipe Via

I found this recipe looking through one of my wonderful magazines, and boy, I could not rip this recipe out fast enough… (Fast forward to now) I am so in love with this recipe! As you wonderful ladies know, I have been on the lookout for a homemade yellow cake recipe for some time now, and I must say this recipe is the best hands down. (Thank me later) This is my go to recipe; to be honest I’m not sure if I will continue to search or even try and look for a new “go to recipe”…  I am truly satisfied **big smile** Enjoy!


1 stick unsalted butter, softened, plus more for cake pans and parchment

2 cups all-purpose flour

5 cups confectioner's sugar

1 tablespoon baking powder

1/2 teaspoon fine salt

1 1/2 cups granulated sugar

3 large eggs, room temperature

1 cup whole milk

1 teaspoon pure vanilla extract


1/4 cup whole milk

1/2 teaspoon pure vanilla extract

4 ounces cream cheese, room temperature

1 stick unsalted butter, softened

1/4 teaspoon fine salt


Cake: Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line bottoms with parchment; butter parchment as well. Whisk together flour, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs and beat well, scraping down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla and beat until just combined.

Divide batter between pans; smooth tops with an offset spatula. Bake until golden and a toothpick inserted into centers comes out clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.

Frosting: Beat together butter and cream cheese with a mixer on medium-high speed until pale and creamy, about 1 minute. Reduce speed to medium. Add confectioner's sugar, 1 cup at a time, beating well after each addition. Add salt, milk, and vanilla and beat until fluffy, about 3 minutes. If not using immediately, cover surface of frosting with plastic wrap. Frosting can be refrigerated in an airtight container up to 1 week. Before using, bring to room temperature, and then beat on low speed until smooth

Place 1 cake layer on a cake plate and spread 1 cup frosting on top. Place remaining cake layer on top. Spread top and sides of cake with remaining frosting, swirling to coat in a decorative fashion. (If frosting becomes too soft, refrigerate to firm up.) Cake can be covered with a cake dome and refrigerated overnight. Bring cake to room temperature before serving.

Thank You For Stopping By!


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  1. I will have to give it a try! I am currently on the hunt for a chocolate cake recipe.

  2. You are killing me! I want to make tonight. I am trying to lose weight and here you go with these cupcakes!

  3. Thanks for sharing! All I eat is yellow cake! But always the box kind and never really from scratch! I will be saving this! Would you say it was fairly easy to make?



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