Vanilla Cupcakes

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 sticks (12 tablespoons) butter, softened to room temperature
• 1 cup granulated white sugar
• 2 large eggs
• 1 large egg yolk
• 2 teaspoons pure vanilla extract
• 1/2 cup buttermilk

VANILLA BUTTERCREAM FROSTING:

• ½ cup (1 stick, 8 tablespoons) butter, softened to room temperature
• 3 ounces cream cheese, softened to room temperature
• 16 ounces powdered sugar (about 3 ½ cups)
• ¼ cup heavy cream
• 1 teaspoon pure vanilla extract

In a medium bowl, whisk together dry ingredients. In a large bowl, beat butter and sugar until fluffy, about 2 minutes, scraping down the bowl as needed. Mix in eggs and egg yolk one at a time and then mix in the vanilla. Add 1/3 of the flour mixture to the wet ingredients. Combine. Add 1/4 cup of the buttermilk. Mix. Add another 1/3 of the dry ingredients. Mix. Add the final 1/4 cup of the buttermilk. Mix and then add the final 1/3 of the dry ingredients. Mix until combined and the batter is smooth. Spoon out batter into lined cupcake pan, filling only halfway or just barely over halfway.

Bake for about 15-18 minutes (depending on the heat of your oven based on the type of muffin pan you have), until a toothpick inserted into the middle of a cupcake comes out with moist crumbs.

Original Recipe here