2sticks (8 ounces) unsalted butter, melted and slightly cooled
4large eggs, at room temperature
1/2cupvanilla bean Greek yogurt
3cupscake flour (properly measure; don't pack it)
2 1/2teaspoonsbaking powder
1stick (4 ounces) unsalted butter, very soft
4ouncescream cheese, very soft
2-3tablespoonscup half and half
Rainbow sprinkles for decorating
For the cupcakes:
Preheat oven to 350 degrees (F). Line or grease two twelve-mold cupcake tins; set aside.
Place butter in a large microwave-safe bowl and heat on low for 20 seconds, stir, and heat again, repeating this process until the butter is completely melted. Allow the melted butter to cool a minute or two, then whisk in the sugar and vanilla, beating well. Add in the eggs, one at a time, beating well after each addition. Fold in the whole milk and vanilla yogurt.
Add the flour to the wet mixture and before stirring top the flour with the baking powder and salt; using a small fork gently mix the dry ingredients together on top of the wet ingredients, then - using a rubber spatula - fold the dry ingredients into the mixture, stirring just until combined. Fold in sprinkles.
Spoon batter into prepared pans (filling each cup about 3/4 full) and bake for 18-20 minutes, or until a cake tester inserted in the center of the cupcake comes out clean. Allow cupcakes to cool completely, then frost.
While the cupcakes cool, clean your bowl and use it to make the frosting!
For the Frosting:
Using a handheld electric beater on medium speed, beat the butter and cream cheese together until both are completely smooth and combined. Reduce speed to low and slowly add in the confectioners sugar, a little bit at a time. Beat in the half and half and vanilla extract. Once all of the ingredients have been combined, beat frosting on high speed for 2 minutes. Refrigerate for 10 minutes then frost cooled cupcakes. Decorate cupcakes with sprinkles.
Keep refrigerated until ready to serve!
*Half and half can be found in the dairy section of most grocery stores; it is half heavy cream half milk.
*When adding the dry ingredients to the wet ones, be sure to lightly stir the baking powder and salt into the flour, then stir the dry ingredients into the wet ones.
*When measuring your cake flour, be sure not to pack it into the measuring cup. Instead try lightly spooning the flour into the measuring cup, then gently leveling it off with the flat side of a knife.