Step 1

Preheat oven to 350° F and line or grease cupcake tins.

Step 2

In a large bowl (or the bowl of a stand mixer), on low for a minute mix together flour, salt, baking soda, and sugar.

Step 3

Add butter and mix on medium until corse crumbs form, 60 seconds or less. Mix in yogurt for a lumpy batter.

Step 4

Add egg, egg yolk, and vanilla. Beat until smooth (batter will be very thick and sticky).

Step 5

Divide batter between cups (I used an ice cream scoop and it was a heaping scoop per cupcake, the batter is so think this is the easiest way to divide it equally). Smooth the tops (you can use an off-set spatula or a lightly sprayed the bottom of a 1/4 cup measuring cup).

Step 6

Bake for 20-22 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes in pan then remove to a wire rack to fully cool before topping with frosting.

Step 7

With an electric mixer or a stand mixer, beat butter on high (with whisk attachment) for 3-5 minutes until butter is lighter in colour and doubles in volume. One cup at a time, add icing sugar (I only used 3 cups, I found it was sweet enough). Beat in salt and vanilla. Finally beat in whipping cream.

Step 8

Top cooled cupcakes with frosting and Mini Eggs (if using).