Ingredients:

  • 1 1/2 cups (190g) all-purpose flour
  • 3/4 cup (150g) granulated cane sugar
  • 1 1/2 tsp (7g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (113g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/4 cup (60g) plain Greek yogurt
  • 1 tbsp (15ml) vanilla bean paste
  • 1/2 cup (120ml) whole milk, room temperature

Instructions:

  1. Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, and salt. Note: Whisking the dry ingredients ensures the leavening agent is evenly distributed.
  2. In a separate larger bowl, cream the softened butter and sugar together on medium high for about 3 minutes until the mixture looks pale and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla bean paste and Greek yogurt until smooth. Note: Room temperature eggs emulsify better, preventing the batter from curdling.
  4. Gradually add the dry ingredients, alternating with the milk (Dry → Wet → Dry). Mix on low speed just until combined; stop the moment you see no more flour streaks.
  5. Distribute the batter into lined cupcake pans, filling each about 2/3 full.
  6. Bake for 20 minutes until the tops spring back when lightly touched and a toothpick comes out clean.
  7. Let the cupcakes cool in the pan for 5 minutes, then move them to a wire rack to cool completely.
  8. Whisk together powdered sugar, milk or heavy cream, and blue food coloring in a small bowl until the glaze is glossy and smooth.
  9. Drizzle the blue glaze over the cooled cupcakes, letting it run slightly down the sides.
  10. Immediately sprinkle with white sanding sugar or edible snowflakes before the glaze sets to create that frosty finish.