For the cupcakes (makes 12) Cream butter and sugar.
Stir in extracts.
Add egg and egg yolk and beat. Set aside.
In seperate bowl, stir together flour, baking soda, baking powder, and salt.
Add dry ingredients to wet in two parts, alternating with buttermilk and completely combining between additions.
Pour into a lined 12-count muffin tin.
Bake for 20-25 minutes, or until tooth pick inserted in middle of cupcakes comes out clean. Cool completely.
For the frosting - Whip all the ingredients on high until stiff peaks form. Frost cupcakes and store in refrigerator.
**If you cannot find a whipped cream stabilizer, I used unflavored gelatin. I placed 1 tsp. of unflavored gelatin in 2 TBLSP of cold water (in a heat proof bowl, preferably metal), then placed the gelatin mixture (still in the metal bowl) OVER a pan of boiling water until gelatin dissolved. Then let this come to room temperature. While whipping the cream pour the room temperature gelatin into the whipped cream.