Cupcake Instructions

1. Preheat your oven to 350°F and line a standard muffin tin with 6 paper liners.
2. To a large bowl, add and whisk together all-purpose flour, baking powder, baking soda, and kosher salt. Set aside.  
3. Using the paddle attachment in the bowl of a stand mixer, cream your unsalted room temperature butter, vanilla extract, and sugar together on medium speed for 3 minutes. Stop mixer and scrape down the sides of the bowl. Add the egg and beat again for 1 minute.
4. Add half of your bowl of dry ingredients and all buttermilk to your mixing bowl and mix on low for about 45 seconds. Scrape sides again.
5. Add the remaining flour, along with your Greek yogurt and oil. Mix on low speed until totally incorporated.  
6. Pour and evenly spread the batter into your prepared cupcake liners (about 50 grams in each cavity). Bake for 14-16 minutes or until cupcakes appear buttery and dense but bounce back at the touch of your finger.
7. Let cupcakes cool in pan about 5 minutes before transferring to a wire rack to cool completely before frosting. 

Small Batch Vanilla Buttercream Instructions

1. In the bowl of your stand mixer, combine your unsalted butter, powdered sugar, vanilla extract, heavy cream, lemon juice (if using), and salt. Start on a low setting to incorporate and avoid powder flying everywhere. Then increase speed and beat for another 3  minutes.
2. Taste test and add another splash of lemon juice if too sweet.
3. Once happy with flavor, use a spatula to smooth the frosting. Drag the spatula from the middle of your bowl to its edges, watching as the tears and bubbles in your buttercream disappear. Spend 3-4 minutes doing these motions to achieve nice, smooth frosting.
4. Transfer frosting to a piping bag fitted with a tip of your choice – I used 2D for these cupcakes! Top with sprinkles if desired.