Classic

I would say that a yellow butter cupcake with buttercream frosting is a pretty classic cupcake. You can't go wrong with it. Nobody dislikes a yellow butter cupcake, yet it's not quite a "wow" cupcake.

It's a simple cupcake, really. 

It has great shape and it's light and fluffy.  How can you go wrong?

The frosting is another story. Buttercream frosting can be dangerous. This recipe I used was a bit too buttery for me, though it was still pretty good. It included all of this butter. :)

The almond buttercream frosting frosts incredibly well and was quite fun to work with.

If you want to add a little more fun throw some Peeps on top!

Yellow Butter Cupcakes

2 sticks butter at room temperature

1 1/2 cups all purpose flour

1 1/2 cups cake flour

1 Tablespoon baking powder

1/2 teaspoon salt

1 3/4 cups sugar

4 large eggs

2 teaspoons vanilla extract

1 1/4 cup milk

Preheat oven to 350°F.  Line muffin tins.

In the bowl of an electric mixer with the paddle attachment, beat the butter and sugar until light and fluffy. About 3 to 4 minutes. Beat in eggs, one at a time, then beat in vanilla. With mixer on low speed, add the flour mixture in three parts, alternating with milk, beginning and ending with flour. Beat until combined after each addition. 

Fill cupcake liners 2/3 full. Bake for 20 minutes. Transfer pans to cool on rack. Remove cupcakes from pan and let cool completely on racks.

Almond Buttercream Frosting

3 large egg whites

2/3 cups sugar

2 sticks butter unsalted, cut into tablespoons

1/2 teaspoon pure almond extract

In the heatproof bowl of an electric mixer fitted with the whisk attachment; beat, starting on low speed and gradually increasing high, until stiff, glossy peaks form, about 5 minutes. Switch to the paddle attachment. WIth the mixer on  medium high speed quickly add butter, a few tablespoons at a time, beating until mixture is smooth and has increased in volume. Add almond extract, and continue beating until incorporated.  

Thank you Martha for such wonderful recipes!