Here’s you’ll find the full recipes (including ingredients and instructions) from Lila’s Birthday Celebration at Williams Sonoma.

Yellow Cupcakes

1 pkg cupcake liners

1/2 tsp salt

3 tsp baking powder

2 1/2 cups unbleached, all-purpose flour

1/2 cup butter, melted

1 1/2 cups sugar

4 eggs @ room temperature

1 Tbsp vanilla

1 1/4 cups buttermilk

Preheat oven to 350 F.
Line muffin tins with cupcake liners and set aside.
In the bowl of an electric mixer, add all dry ingredients and mix with a paddle attachment to combine and "sift."
Add melted butter, sugar and eggs, and beat on high speed for 30 seconds.
Add vanilla and buttermilk and mix gently until just combined.
Use a medium cookie scoop to portion out batter, making sure to fill each cupcake paper halfway full only.
Bake for 12-20 minutes, or until cupcakes are domed and golden brown.
Remove from oven and allow to cool before icing.

Vanilla Buttercream Frosting

4 sticks (1 lb) unsalted butter, left at room temperature for at least 12 hours in a cool place

1 pkg (3 1/2 cups) powdered sugar

1/2 tsp salt

2 Tbsp vanilla

In the bowl of an electric mixer set up with a whisk attachment, add butter and beat on high for 2 minutes to fluff up!
Add powdered sugar a cup at a time, decreasing speed with each addition at first, then increasing speed to high to aerate icing.
Add salt and vanilla once all powdered sugar has been added and continue whipping until desired consistency has been reached.
Keep icing at room temperature until ready to use. Refrigerating will harden the icing and ruin its consistency.