Small Batch Vanilla Cupcakes

Preheat oven to 350 F. Line standard muffin tin with 6 paper liners.

To a large bowl, add and whisk together all-purpose flour, baking powder, baking soda, and kosher salt. Set aside.

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.

Add half of your dry ingredients and all buttermilk to your mixing bowl and mix on low for about 45 seconds. Scrape sides again.

Add the remaining flour, along with your Greek yogurt and oil. Mix on low speed until totally incorporated.

Pour and evenly spread batter into prepared cupcake liners (about 50 grams per cavity). Bake for 14-16 minutes or until cupcakes appear buttery and dense but bounce back at the touch of your finger.

Let cupcakes cool in pan about 5 minutes before transferring to a wire rack to cool completely before frosting.

Make vanilla frosting and transfer it to a piping bag fitted with a tip of your choice. Pipe buttercream onto cupcakes and top with sprinkles if desired.

Eat and enjoy!