The butter needs to soften for about an hour. Also take the yogurt and eggs out for about an half hour before making.Preheat oven to 350°F and line the cupcake pan with the cupcake liners.
In a small bowl mix together the flour, salt and baking powder.
Using either a hand mixer or stand mixer, cream the butter and sugar. Should take about 2 minutes.
Add in the yogurt and the vanilla (or peppermint) extract and mix again for about 1 minute.
Add the eggs in one at a time, mixing for about 1 minute each time.
Pour the flour mix into the mixing bowl and mix until it is incorporated. Small lumps are ok, do not over mix.
Spoon batter into the lined cupcake tray, filling each liner halfway - it is hard to be exact between ½ and ⅔ is good. I do 2 heaping spoonfuls for each one.
Bake for 18-21 minutes in the center of the oven at 350°F. A toothpick inserted into a cupcake should come out clean.
Allow to cool on a rack - once they are cooled enough remove each cupcake and put them on the cooling rack. Once cooled, you can ice with your favorite icing.
Nutritional values are estimated and are just for the cupcakes. The icing is not added into the nutritional values as it is not our recipe and you might prefer a different icing.Peppermint extract makes a great mint cupcake here! I don't use it for a crowd of people unless I know they like mint - it is something not everybody likes. I use the vanilla for a crowd. For the yogurt, you want to use a full fat yogurt like whole milk yogurt. I know it isn't always easy to find and alternatively you can use full fat sour cream.For the flour, do not scoop it out of the bag or you will have too much. If you have a kitchen scale, the weight I used is actually 146 grams. You can gently pour it out of the bag or spoon it out of the bag into the measuring cup so it doesn't pack too much in it.