{Yellow Buttermilk Cupcakes}

I made these delightful Yellow Buttermilk Cupcakes the other day that I found in my Martha Stewart's Cupcake's book. Let me tell you, they are good!



Ingredients

• 3 cups cake flour
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 2 1/4 teaspoons baking powder
• 1 1/2 teaspoon coarse salt
• 1 cup + 2 tablespoons unsalted butter (room temperature)
• 2 1/4 cups sugar
• 5 large eggs (room temperature)
• 3 egg yolks (room temperature
• 2 cups buttermilk (room temperature
• 2 teaspoons vanilla extract 

Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. 
2. Sift together both flours, baking soda, baking powdered, and salt
3. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. 
4. 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
5. Add flour mixture in three batches alternating with two additions of buttermilk beating until combined after each. Beat in vanilla. 
6. Divide batter evenly among lined cups, filling each three-quarters full.  Bake until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes. 
7. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes on to racks and let cool completely. 

I then topped this all off with a simple vanilla butter cream frosting. 

Ingredients

• 2 sticks unsalted butter
• 3 cups powdered sugar
• 1 teaspoon vanilla 

Directions

1. With an electric mixer cream butter until pale and fluffy. 
2. Slowly add in 1/2 cup of powdered sugar at a time, only adding more once it is fully incorporated
3. Once all powdered sugar is added beat in vanilla. 

That's it! You're done, you can add any color to the frosting to make it the color you want then frost the cooled cupcakes and add sprinkles! 

Everything is better with sprinkles, it's a fact!

Good luck with your baking adventures. Until next time. 

TTFN - Kayla