Yellow Buttermilk Cupcakes

Name: Yellow Buttermilk Cupcakes
Yield: makes 36
Ingredients: 3 cups cake flour (not self-rising); 1 1/2 cups all-purpose flour; 3/4 teaspoon baking soda; 2 1/4 teaspoons baking powder; 1 1/2 teaspoons coarse salt; 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature; 2 1/4 cups sugar; 5 large whole eggs plus 3 egg yolks, room temperature; 2 cups buttermilk, room temperature; 2 teaspoons pure vanilla extract; Fluffy Vanilla Frosting (page 302); Round candy sprinkles (nonpareils), for decorating (optional)

January 24, 2012

You will likely make these cupcakes again and again, varying the frosting (say, dark chocolate, page 302) and sprinkles (sparkly, multicolored, or otherwise) to suit your whim or fancy. Two types of flour contribute to the cupcakes’ singular texture: Cake flour makes for a delicate crumb, while all-purpose flour keeps them from being too tender.

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