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Perfect Yellow Cupcakes

This recipe yields 12 cupcakes. Double the recipe if you want 24.
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Prep Time 5 minutes

Ingredients
  

  • 1 1/2 cups unbleached all-purpose flour 7 1/2 ounces
  • 1 cup sugar 7 ounces
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 8 tablespoons unsalted butter 1 stick, softened to room temperature
  • 1/2 cup sour cream
  • 2 Tbsp of milk
  • 1 large egg room temperature
  • 2 large egg yolks room temperature
  • 1 1/2 tsp pure vanilla extract

Instructions
 

  • Adjust oven rack to middle position and preheat oven to 350°. Line a cupcake tin with cupcake liners.
  • Briefly mix together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment (or in a mixing bowl if using a hand mixer).
  • Add butter, sour cream, milk, egg and egg yolks, and vanilla; beat at medium speed until smooth, about 30 seconds to 1 minute. Scrape down sides of bowl with rubber spatula and mix by hand until smooth, making sure all flour is completely mixed in.
  • Divide batter evenly among the 12 cups of prepared tin using level ice cream scoop (you will have to scrape the bowl with a rubber spatula to get that 12th cupcake)
  • Bake until cupcake tops are pale gold and toothpick inserted into center comes out clean, 20 to 24 minutes.
  • Let cupcakes cool in pan until you can handle them. You may have to gently run a knife around each cupcake if they are sticking and transfer them to wire rack; cool cupcakes completely before frosting.

Notes

These store well in an airtight container at room temperature for several days
Adapted from Cooks Illustrated