• Add the room temperature butter and sugar to the bowl of your stand mixer. Using the paddle attachment, cream the butter and sugar together for a few minutes until it becomes light and fluffy.
  1 1/2 sticks room temperature butter, 2 1/2 cups table sugar
• Next, add your eggs and yolks together in a small bowl and whisk them together in a circular motion until they are mixed well. Then, turn your mixer on low speed and add the eggs to your creamed butter and sugar.
  3 large eggs, 2 egg yolks
• In a separate bowl, mix together your flour, salt, baking soda, baking powder and cocoa powder. Stir to combine.
  3 1/2 cups Cake flour, 1 1/4 tsp Kosher salt, 1 1/2 tsp soda, 2 tsp baking powder, 1/2 Cup cocoa powder
• In a clean bowl, mix together the buttermilk and sour cream. Then, add the vanilla and any food coloring to your preference.
  1 cup full fat buttermilk, 1/2 Cup sour cream, 2 tsp vanilla extract, red food dye
• Turn your mixer on the lowest setting and slowly add in half of the flour mixture to the creamed butter. Then, slowly add in half of the buttermilk mixture. Once it is all incorporated, repeat the process until the ingredients are all mixed. Be careful not to overmix!
• Once the ingredients are mixed well, turn off the mixer and scrape down any batter on the sides of the bowl and mix again for a few seconds.
• Fill the cupcake tray with liners OR grease them well using butter or oil. Using a spoon or dough scoop, fill the cupcake trays 3/4 of the way full.
• Place the cupcake tin on the center rack of your preheated oven and bake for 24-26 minutes, or until a toothpick comes out almost clean. Allow the muffins to cool completely before frosting.

Cream Cheese Frosting

• In the bowl of your stand mixer with the whisk attachment, add the cream cheese, butter, heavy cream and powdered sugar and mix on low until the sugar is incorporated. Then turn up to medium-high and mix until frosting is whipped and fully mixed together. If it is too thin, add a few more Tbsp of powdered sugar. If it is too thick, slowly add a few Tbsp of heavy cream until it is thin enough to easily pipe or spread on the cupcake tops.