1/2 cup (125 ml) unsalted butter, softened

1 1/4 cups (310 ml) sugar

2 teaspoons (10 ml) vanilla extract

2 eggs

2 cups (500 ml) flour

2 teaspoons (10 ml) baking powder

1 pinch salt

1/4 cup (60 ml) plain yogurt

1/2 cup (125 ml) milk

Preheat the oven to 180 °C (350 °F).

Place paper liners into 10 to 12 muffin cups.

In a bowl, cream the butter with the sugar and vanilla extract. Add the eggs, one at a time, beating constantly.

In another bowl, combine the flour, baking powder, and salt. In another bowl, combine the yogurt and milk.

Add the dry ingredients to the egg mixture alternately with the yogurt mixture.

Spoon the batter into the cups, filling ¾ up the cups. Bake in the middle of the oven for about 30 minutes or until a toothpick inserted in the centre of a cupcake comes out clean.

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