Preheat oven to 350°F. Line cupcake pans with paper liners.
Sift together flour, baking soda and salt; set aside.
Cream the butter and the sugar together with an electric mixer until very light and fluffy, about 5 minutes. Add the eggs and vanilla, beating well to blend.
Add the flour mixture in three parts, alternating with the yogurt, but do not overbeat.
Divide the batter among the prepared pans. Bake cupcakes for about 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Top with frosting as desired.
Red Velvet cupcakes: add 1/4 cocoa powder to the flour mixture and 3-4 Tablespoons red food coloring with the eggs.
Chocolate Flecked cupcakes: stir 1/2 cup finely chopped semisweet chocolate to the batter after mixing.
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