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Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat Paperback – June 2, 2009

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Editorial Reviews Review

Book Description
There’s no better authority on delectable desserts than Martha Stewart. She and her ingenious team of editors have consistently created the most delicious recipes, and their dedication to simple instructions, how-to photographs, and beautiful styling is unparalleled. And there’s no more in-demand dessert right now than cupcakes.

Martha Stewart’s Cupcakes

Martha Stewart’s Cupcakes also includes templates and clip art for decorative flourishes, an equipment glossary, and step-by-step instructions for basic and advanced decorating techniques, plus ideas for presenting and packaging the cupcakes in Martha’s trademark style.

From Martha Stewart's Cupcakes: Martha’s Meyer Lemon Cupcakes

The mild and sweet flavor of Meyer lemon is one of Martha’s favorites; these zest-flecked cupcakes are filled with Meyer lemon curd, which peeks out from the tops. The fruit, which is actually a lemon-orange hybrid, is generally available at specialty stores in winter and early spring. If you can’t find Meyer lemons, use regular lemons instead. The recipe yields a lot of cupcakes, so you may want to consider these for a bake sale or large gathering, such as a shower or special birthday celebration.

Cupcake Ingredients

  • 3 1/2 cups all-purpose flour, sifted
  • 2 tablespoons finely grated Meyer lemon zest, plus 2 tablespoons fresh Meyer lemon juice (from 1 to 2 Meyer lemons)
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons coarse salt
  • 1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature
  • 3 cups granulated sugar
  • 8 ounces cream cheese, room temperature
  • 7 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • Confectioners’ sugar, for dusting
  • Lemon Curd (made with Meyer lemons; ingredients and directions below)

(Makes 42)


1. Preheat oven to 325 degrees F. Line standard muffin tins with paper liners. Whisk together flour, zest, baking powder, and salt.

2. With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Beat in cream cheese. Reduce speed to low. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in lemon juice and vanilla. Add flour mixture in three batches, beating until just combined after each.

3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 28 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

4. To finish, dust cupcakes with confectioners’ sugar. Fill a pastry bag fitted with a coupler and a medium round tip (#8) with curd. Insert tip into top of each cupcake, and squeeze some curd below top to fill the inside, then lift the tip and squeeze more curd in a pool on top. Filled cupcakes can be kept at room temperature up to 1 hour (or refrigerated a few hours more) before serving.

Lemon Curd
A high proportion of lemon juice gives curd its intense flavor. As an acid, the juice also prevents the yolks from curdling when heated (unlike when making pastry cream, which requires the extra step of tempering). You can substitute an equal amount of juice from other citrus, such as lime, grapefruit, or blood orange.

Lemon Curd Ingredients

  • 2 whole eggs plus 8 egg yolks
  • 1 cup sugar
  • 2/3 cup fresh lemon juice (about 6 lemons)
  • 2 tablespoons unsalted butter, cut into small pieces, room temperature

(Makes about 2 cups)


1. Combine whole eggs and yolks, sugar, and lemon juice in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat. Add butter, a few pieces at a time, whisking until smooth after each addition. Strain through a fine sieve into another bowl, and cover with parchment paper or plastic wrap, pressing it directly on surface to prevent a skin from forming. Refrigerate until chilled and firm, at least 2 hours (or up to 2 days).

About the Author

MARTHA STEWART LIVING magazine was first published in 1990. The magazine’s editors have published more than three dozen books since then.

MARTHA STEWART is the author of three dozen bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the popular daily syndicated television show.

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Product Details

  • Age Range: 8 and up
  • Paperback: 352 pages
  • Publisher: Clarkson Potter; Original edition (June 2, 2009)
  • Language: English
  • ISBN-10: 0307460444
  • ISBN-13: 978-0307460448
  • Product Dimensions: 7.4 x 0.9 x 9 inches
  • Shipping Weight: 2.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (236 customer reviews)
  • Amazon Best Sellers Rank: #34,283 in Books (See Top 100 in Books)

More About the Author

Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, homekeeping, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning daily syndicated television program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio; and provides a wealth of ideas and information on her website.

Customer Reviews

Most Helpful Customer Reviews

72 of 74 people found the following review helpful By Heather Isaac on June 3, 2009
Format: Paperback Verified Purchase
i *love* Martha Stewart's cupcake book! for years i've been searching her web site for cupcake ideas for baby showers and my kids' birthday parties. this book is chock full of wonderfully creative cupcakes for all seasons, holidays and special occasions! i've already made the shark and beach parasol cupcakes for my son's ocean-themed birthday party and the beautiful buttercream chrysanthemum cupcakes for a baby shower. you may think you need some special talent to pull her creations off, but all you need is a little practice and patience! there is no way you can leaf through this book without getting inspired...and drooling! After 287 pages of pics of and recipes for mouth-watering cupcakes, she includes informative pages on tools for baking, how to prepare a piping bag, working with fondant and marzipan, pastry tips and even how to display your treats. my husband agrees that this was a wonderful investment since he's seen how many of her baking ideas have come to fruition in our he's hoping i make him those yummy tiramisu or choc. salted-caramel mini cupcakes for his birthday! ;) yummo! ENJOY!
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113 of 126 people found the following review helpful By Toni VINE VOICE on June 8, 2009
Format: Paperback Verified Purchase
Cupcakes. Cuppies. Mini-cakes. Cake-shrimpies. Some of the names that have been given to this delicious little confection that are perfect anytime and anywhere and which somehow make us think that they are the perfect diet dessert as well because after all, they're so small!

This book contains many ideas and recipes collected over the years of the MSL magazine and programs along with some new and exciting offerings. Another wonderful treat within this book is that the reader is not limited just to the generic "cupcake" batter itself; there are some fabulous directions that take you to cupakes, mini-cupcakes, and cheesecakes, just to name a few, that let you think outside the typical cupcake box.

And once you are comfortable with making the treats, then you are given some of the most elegant or fun or whimsical ways of decorating these confections: piping techniques, chocolate, fondant, spun sugar (this was a FABULOUS presentation idea that is not at all difficult to achieve; wait until you see the photo!). Cupcake decorating is also a really great way of spending some fun times with kids; the section for Halloween is a blast and the steps to making those cupcakes are all laid out step-by-step so even the wee ones will have fun! For the more grown up occasions, there are pretty floral cupcakes that will make your guests really "oooh and aaahhh" over your creations. The holidays are aptly given attention with decorating-appropriate themed cupcakes with cookies and sprinkles, and piping. Regardless of the occasion, there are bountiful idea's for you to use or adjust, that will match the theme of your party.

From the Domestic Diva herself comes her compilation of 175 ideas, recipes, and presentation for this all-American treat.
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38 of 40 people found the following review helpful By Mary Allstead on June 9, 2009
Format: Paperback
I tried the banana cupcakes with caramel buttercream frosting and absolutely loved it. My friends and kids loved it too. One friend even told me that she loved the frosting so much that she was still thinking about it the next day! I have been searching for a buttercream frosting that is not too sweet, and I really like the swiss meringue buttercream. It came out perfect, not too sweet and even my seven year old loved it!
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62 of 74 people found the following review helpful By Anne E. Sheets on March 4, 2010
Format: Paperback
I bought this book as i love the cupcake stores that are now opening. I have been disappointed with martha because I have now realized she does not test her recipes. I have made 8 of the cupcake recipes, and there is something "off" on every one, and all of these things are recipe flaws;
1- the tiramisu cupcakes call for coarse salt - the salt does not dissolve in the recipe and while eating the cupcake you will crunch into a large piece of salt
2- the rich chocolate frosting is very expensive to make, and the recipe advises you to refrigerate the frosting - this is not true; if you refrigerate the frosting, it becomes a large bowl of fudge; i had to melt the entire bowl of frosting in a double-boiler and then stir for about an hour to gain any consistency back
3- the chocolate chunk cupcakes taste good - but all the chocolate sinks to the botton of the cupcake; thus you have a chocolate bottom that sticks to the paper, and the top 3/4 of the cupcake is just a plain cupcake
4- the buttermilk cupcakes were very heavy - almost like a pound cake, the recipe made 36 cupcakes - the frosting to go with it makes enough for frost 24 cupcakes; i had to go out and buy more ingredients to make another batch of frosting
5- the peanut butter cupcakes turned out good, but the recipe says you can dip your fork into powdered sugar to make the fork marks in the frosting - it should be sugar, not powdered sugar
6- red velvet cupcakes turned out fine
7- cookies & cream cheesecakes turned out find
**all of the cupcakes taste good - however each recipe makes me anxious and there will always be one or two things that is not correct in the recipe; i've have to look up on the internet or call a cake store to fix the problems
**because of these things, won't use any Martha cookbooks in the future as she doesn't test the recipes.
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