Preheat your oven to 350°F.

In a Kitchen-Aid Mixer, beat your eggs, egg yolks, and sugar into creamy.

Then add your melted butter but be sure your butter isn't hot!

Next add your vanilla and buttermilk and mix until creamy and smooth.

Add your dry ingredients (flour, baking powder, baking soda, and salt) to a sifter and sift the ingredients into your buttermilk and sugar mixture.

After every half cup to cup of dry ingredients added, mix your ingredients in your Kitchen-Aid mixer. Continue until you've sifted and added all of your dry ingredients into your buttermilk mixture and everything is blended.

Add your cupcake batter until lined cupcake tins and fill them to about 2/3 full. Your batter should be enough for 18-24 cupcakes.

Bake at 350°F for 18-20 minutes until golden brown and a toothpick comes out crumbly.

Once you remove the Buttermilk Cupcakes from the oven, allow them to cool completely before frosting - up to 1-2 hours.

To make the frosting, beat the butter and cream cheese until smooth and evenly blended.

Then add the vanilla and beat again until evenly mixed.

Next, add the powdered sugar, 1/2 at a time until you get a smooth, creamy consistency. Make sure to scrape the sides of the bowl!

Add a small amount of green food coloring and continue to blend. Add coloring until you reach your desired green. As food gel becomes more common than food color, be sure that you add only a tiny amount at first and build your color from there.

Be sure to only frost your cupcakes once they are completely cool. Add your frosting into a piping bag for a cute floral look. Or just use a butter knife to spread it across the top!