Funfetti yogurt cupcakes with Buttercream frosting

Ingredients

Confetti Yogurt Cupcakes
• 1/2 cup (113 grams) butter room temperature
• 1/2 cup (100 grams) sugar
• 2 eggs
• 1/2 cup Greek fat-free yogurt ( I used Chobani)
• 1 tsp vanilla
• 1 cup (120 grams) self-rising flour (substitute with 1 1/2 tsp baking powder, 1/4 tsp salt and enough all purpose flour to measure 1 cup)
• 3 tbsp. funfetti (you can use mini chocolate chips instead or simply omit them)
Buttercream frosting
• 1/2 cup (113 grams) room soft (but not melted) butter
• 1 1/2 cup (180 grams) powder sugar
• 1/2 tsp vanilla extract
• 2-3 tsp. heavy cream

Instructions

1. Heat the oven to 350F. Line a cupcake pan with 9 paper liners. Set aside.
2. In a mixing bowl, add the soften butter and sugar. With the paddle attachment on, beat until creamy.
3. Add the eggs, one at a time, making sure the first egg is blended before adding the second one.
4. Add the yogurt, vanilla and funfetti (if using) and the flour in 2 batches mixing until just combined.
5. Scoop the batter into the prepared pan and bake for 18-20 minutes, until soft to the touch and/or a toothpick inserted int he middle comes out clean.
6. Cool completely before frosting.
7. To make the frosting, add the butter to a mixing bowl.
8. With the whisk attachment on, whip the butter on medium to high speed for about 5 minutes, stopping once to scrape the sides of the bowl.
9. Reduce the speed to low, add the vanilla extract and the sugar little by little waiting until it is mostly incorporated before adding more.
10. Once all of the powdered sugar has been added, scrape the sides of the bowl, add 2 tsp on heavy cream and increase the speed to medium-high and whip until fluffy for about 2 minutes.
11. If needed add more heavy cream.
12. Frost the cupcakes and sprinkle more confetti on top.
13. You can use whatever confetti you have on hand, or some to fit any (National) Holiday.