Buttermilk Yellow Cupcakes

These buttermilk yellow cupcakes are the perfect base for a variety of frostings and fillings.  Vanilla bean seeds or zest from a lemon or orange can be added to the butter-sugar mixture to give these cupcakes an additional hint of flavor.  These cupcakes are amazing with complex flavor variations, such as my Blueberry Earl Grey Cupcakes: Buttermilk Yellow Cupcakes filled with Blueberry Preserves and topped with Earl Grey Swiss Meringue Buttercream. 

Ingredients:

• 1½ cups all-purpose flour
• 1½ teaspoon baking powder
• a pinch of salt
• 1 stick butter, room temperature
• 1 cup sugar
• 2 eggs, room temperature
• 5 ounces buttermilk, room temperature
• 1 teaspoon vanilla extract

Preheat oven to 350˚F.  Prepare one dozen muffin or cupcake tins with cupcake liners.  In a small bowl, combine the flour, baking powder, and salt.  Set aside. 

Add the butter and sugar to a mixing bowl.  Beat until creamy using the paddle attachment, then scrape down the sides of the bowl. 

Add one egg at a time, scraping down the sides in between mixing. 

Add the dry ingredients to the butter-sugar mixture in three stages alternating with two additions of buttermilk.  Mix until just combined after each addition.

Fill the cupcake tins about ⅔ full.  Bake for 15-18 minutes, rotating the pan after 10 minutes.  The cupcakes should spring back when lightly pressed.  Cool on wire racks.