GOLDEN VANILLA CUPCAKES

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 eggs
1 egg yolk
2 teaspoons vanilla extract
1/2 cup milk

Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners, or butter and flour the tins.

In a small bowl, whisk together the flour, baking powder and salt; set aside.

In a medium bowl, beat the butter until light and fluffy with an electric mixer on high speed. Gradually beat in the sugar until very light and fluffy. Lower the mixer speed to medium. Beat in the eggs, one at a time, the egg yolk and the vanilla. Lower the mixer speed to low. Beat in the flour mixture alternately with the milk, just until blended.

Spoon the batter into the prepared muffin tins; fill cups 3/4 full.

Bake until the tops of the cupcakes are springy when lightly pressed with a fingertip but not quite golden, 20 to 22 minutes. Cool 15 minutes in the muffin tin on a wire rack.

Makes 12 cupcakes
Adapted from source: Cupcakes by Ceri Hadda