The Best Yellow Cupcakes

Ingredients

• 4.5 teaspoons double-acting baking powder 
• 12 ounces cake flour 
• 2 large egg yolks 
• 4 large eggs 
• 2 cups granulated sugar 
• 1.3 cups regular milk mixed with lemon juice**
• 0.5 teaspoon salt 
• 8 ounces butter unsalted at room temperature
• 2 teaspoons vanilla extract 

Equipment

• bowl
• oven
• whisk
• blender
• stand mixer
• muffin liners

Directions

1. Preheat the oven to 350° F. Line about 30 muffin cups with paper liners.
2. Whisk the eggs, yolks, vanilla and ¼ cup of the milk together in a small bowl.In the bowl of a stand mixer fitted with a paddle, combine the flour, sugar, baking powder and salt, and mix on low for about 30 seconds.
3. Add the butter and the remaining 1 cup of milk to the flour mixture and with the mixer on low, blend together. Raise the mixer speed to medium and beat until light and fluffy, about 2 minutes.With the mixer still on medium, add the egg mixture in 3 additions, scraping down the side of the bowl and mixing only until thoroughly incorporated. Divide the batter among the cups filling them about 2/3 of the way full. Make sure not to use too much or you’ll get big rims.
4. Bake for 18-25 minutes or until cupcakes are brown around the edges and spring back when touched.