Yellow Cupcake

3/4 c unsalted butter, room temperature

1 c sugar

1 1/2 c cake flour, sifted

1 1/2 tsp baking powder

1/4 tspo iodize salt

1/2 c milk, room temperature

3/4 tsp vanilla extract

3 large eggs, room temperature, separated

Place a rack in the middle of the oven and preheat to 35oF.
Combine the butter and sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a small bowl, whisk together the milk and vanilla, and also set aside. Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next. Reduce the speed of the mixer to low. Alternately, add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next. Raise the speed to medium and mix briefly until a smooth batter is formed. Transfer the batter to a large bowl. Thoroughly clean the bowl of the mixer and put the egg whites inside. Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed. Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated. Divide the batter evenly among the cups in the muffin pan.

Bake, rotating the pan once, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Remove the cakes from the oven and cool completely. Using a palette knife or rubber, spread some of the frosting all over the tops of the cakes and decorate with the sprinkles.

How to make cream cheese frosting:
Beat 8 oz of cream cheese and 2 3/4 c of sugar on low speed until well incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.) Reduce the speed of the mixer to low. Add 2 tbsp heavy cream, 3/4 tsp of vanilla, and 1/4 tsp of orange zest. Raise the speed to high and mix briefly until fluffy. Store in the refrigerator until somewhat stiff, before using.