Yellow Buttercream Cupcakes – Jeff's Baking Blog

Ingredients

• 3.5 ounces (98 grams) all purpose flour
• 3.5 ounces (98 grams) cake flour
• 7 ounces (200 grams) granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 ounces (113 grams) unsalted butter, at room temperature
• 1 large egg, at room temperature
• 2 large egg yolks, at room temperature
• 1 1/2 teaspoons vanilla extract
• 4 ounces (113 grams) sour cream, at room temperature
• 2 large eggs
• 3.5 ounces (100 g) granulated sugar
• 1 teaspoon vanilla extract
• 8 ounces (225 g) unsalted butter, cut into tablespoon sized pieces