Favorite Butter Cupcakes

Chef Kate's Note:

Like my favorite chocolate cupcakes (posted separately), these are a little bit of work, but they're so very good. And they are like a primer in that you can change the extract, add citrus rind or fruit, use your imagination. But the basic recipe, by way of the LA Times, is a gem.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Yield: 20 cupcakes

• 1 ½ cups all-purpose flour
• 1 cup cake flour
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt
• ¾ cup unsalted butter , at room temperature
• 1 cup sugar
• 2 eggs , at room temperature
• 2 egg yolks , at room temperature
• 2 teaspoons vanilla
• 2⁄3; cup sour cream , at room temperature

Directions:

1. In a medium bowl, sift together the flours, baking powder, baking soda and salt.
2. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream together the butter and sugar at medium speed until the mixture is light and airy, about 5 minutes. Scrape the sides as needed for even mixing.
3. With the mixer running, mix in the whole eggs, then the yolks, one at a time, until fully incorporated. Mix in the vanilla until just combined.
4. Mix in the combined dry ingredients and sour cream, alternating between the two (one-third of the dry, then half of the sour cream, in stages) until both are thoroughly combined, being careful not to over-beat.
5. Evenly spoon the batter into 20 lined cupcake pans; the batter should fill each liner two-thirds to three-fourths full. Bake the cupcakes, one pan at a time and in the center of the oven, until the cupcakes have risen and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Rotate the pan halfway through for even baking.
6. Remove the pan to a rack to cool before frosting the cupcakes. The cupcakes are best eaten the same day they are made or frozen as soon as they are cool.