La Times Butter Cupcakes

Got this from the LA Times Food Section. They turned out wonderfully! It's the first time I made cupcakes from scratch and I am hooked. The batter is stiffer than cake batter. Also I don't have the recommended baking temperature so I just used 350 F. They did not require the full 15-20 minutes as stated in the recipe.

• Ready In: 40 mins
• Yields: 20 standard cupcakes

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1  cup cake flour
• 3⁄4 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 3⁄4 teaspoon salt
• 3⁄4 cup 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 t 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 (1/3 of the dry, the 1/2 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 2/3 to 3/4 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.
7. Enjoy!