1/2 c. unsalted butter
1/1/2 c. raw sugar(I used Sugar in the Raw)
2 T. yoghurt (I used organic low-fat)
1 1/2 teaspoons vanilla extract
In a separate bowl, mix together:
2 c. white all-purpose flour (I used King Arthur)
1 and 1/2 teaspoons baking powder
3/8 teaspoon salt
Add dry ingredients to wet ingredients.
Add 1 c. milk (I used 2%) to entire mixture and stir well by hand or electric mixer.
Spoon into muffin cups and bake at 350 degrees until top springs back. These do not rise that much. If you want the cupcake to top over the paper cup, then fill just to the top of the paper.
Cool, frost, and decorate if desired.