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1
Preheat oven to 350F.
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2
Line standard muffin tins with paper liners.
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3
Sift together both flours, baking soda, baking powder, and salt.
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4
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.
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5
Reduce speed to medium.
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6
Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
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7
Add yolks, and beat until thoroughly combined.
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8
Reduce speed to low.
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9
Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.
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10
Beat in vanilla.
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11
Divide batter evenly among lined cups, filling each three-quarters full.
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12
Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes.
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13
Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
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14
Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
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15
To finish, use a small offset spatula to spread cupcakes with frosting.
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16
Refrigerate up to 3 days in airtight containers; bring to room temperature and, if desired, decorate with sprinkles before serving.
