Makes 14-15 cupcakes
1 and 1/4 cups all purpose flour
1 and 1/2 tablespoons corn starch
1 and 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 pound softened unsalted butter
1 cup sugar
3 large eggs
1/2 cup yogurt
1 tablespoon pure vanilla extract
1 recipe Vanilla Buttercream
Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.
In a table top mixer with the paddle attachment, cream together butter and sugar until light and fluffy.
Add salt and vanilla extract and beat until combined.
Reduce the speed to low and add the egg one at a time, beating well after each addition, then add the yogurt and beat well.
Sift the flour, cornstarch and baking powder together over a bowl. Add this flour mixture in three additions, beating until just combined. Do not overmix or the cupcakes will not be light and airy!!
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full.
Bake for 18 to 20 minutes or until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean.
Transfer cupcakes onto a wire rack and allow them to cool completely.
Frost the cupcakes with vanilla buttercream and decorate with your favorite toppings.