Ingredients:

  • 1.5 cups (190g) cake flour, sifted
  • 0.75 cup (150g) granulated cane sugar
  • 1.5 tsp baking powder
  • 0.5 tsp sea salt
  • 0.5 cup (113g) unsalted butter, softened and cubed
  • 1 large egg, room temperature
  • 1 large egg white, room temperature
  • 0.5 cup (120g) low-fat Greek yogurt
  • 1 tbsp pure vanilla extract
  • 0.5 cup (113g) unsalted butter, softened (for frosting)
  • 2 cups (240g) powdered sugar, sifted
  • 1.5 tbsp heavy cream
  • 1 tsp pure vanilla extract (for frosting)
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In your main bowl, sift the 1.5 cups cake flour, 0.75 cup sugar, 1.5 tsp baking powder, and 0.5 tsp salt.
  3. Add the 0.5 cup cubed butter to the dry ingredients. Mix on low until the mixture looks like coarse sand.
  4. In a separate small bowl, whisk together the 1 egg, 1 egg white, 0.5 cup Greek yogurt, and 1 tbsp vanilla.
  5. Add the wet mixture to the dry/butter mixture in two batches. Mix on medium speed for 60 seconds until the batter is pale and smooth.
  6. Divide the batter evenly into the 12 liners. They should be about 2/3 full (roughly 3 tablespoons per cup).
  7. Bake until a toothpick comes out with just a few moist crumbs. The tops should spring back when lightly touched. Slide them into the oven for 18 to 20 minutes.
  8. Let them sit in the pan for 10 minutes, then move to a wire rack to cool completely.
  9. Cream the remaining 0.5 cup butter until it looks white and fluffy (about 3 minutes).
  10. Gradually add the 2 cups powdered sugar, then the 1.5 tbsp heavy cream, 1 tsp vanilla, and a pinch of salt.
  11. Whip on high for 2 minutes until it looks like a stiff cloud. Pipe or spread onto cooled cupcakes.