Yellow Buttermilk Cupcakes

I did not have cake flour; I used all-purpose flour. I used 1 teaspoon lemon extract and 1 teaspoon vanilla extract. I put the extracts in when I mixed in the eggs. I used larger-than-standard cups. The yield was 21 cupcakes.

Yellow Buttermilk Cupcakes, recipe from Martha Stewart’s Cupcakes
Needed: 3 cups cake flour, 1 1/2 cups all-purpose flour, 3/4 teaspoon baking soda, 2 1/2 teaspoons baking powder, 1 1/2 teaspoons salt, 1 cup and 2 tablespoons softened butter, 2 1/4 cups sugar, 5 whole eggs, 3 egg yolks, 2 cups buttermilk and 2 teaspoons vanilla extract.
In a bowl combine the flours, baking soda, baking powder, and salt. Whisk to combine. In another bowl cream together the sugar and softened butter. Stir in the eggs, until just combined. Then stir in the egg yolks too, until just combined.
Combine the flour mixture, butter mixture, buttermilk and vanilla. Stir until almost no lumps are left in the batter. But do not over mix. Fill a lined cupcake pan, fill each cup 2/3 full of batter. Bake at 350 F for 18-20 minutes.