Ingredients
- ½ cup salted butter softened
- 1 ½ cups sugar 300 g
- 1 ½ teaspoons vanilla
- 1 ½ cups plain Greek yogurt
- 3 eggs
- 2 cups flour 260 g
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- Pinch of salt
- Your favorite frosting - my Whipped Cream Cheese Frosting is linked in the notes.
Method
- Preheat the oven to 300 °F and line two 12-cup muffin tins with paper liners.
- In a medium bowl, whisk the flour, salt, baking powder, and baking soda together, then set the mixture aside.
- In a stand mixer or large bowl, beat the softened butter and sugar until light and airy, about 2–3 minutes.
- Mix in the vanilla and Greek yogurt until the batter looks smooth and creamy.
- Add the eggs one at a time, alternating with one-third of the flour blend, and mix only until the streaks disappear.
- Fold the batter gently with a spatula to avoid over-mixing and keep the crumb tender.
- Fill each cupcake liner halfway with batter; a slightly under-filled size-40 scoop works well.
- Bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean, then let the cupcakes cool completely before frosting.