Ingredients

• 1 1/4 cup Organic Unbleached White All-Purpose Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 2 Eggs large
• 3/4 cup Granulated Sugar
• 1/2 cup Butter softened, equal to 1 stick
• 1 1/2 tsp Vanilla Extract
• 1/2 cup Greek Yogurt vanilla

• 1 cup Butter softened, equal to 2 sticks
• 4 cups Powdered Sugar
• 2 Tbsp Milk or heavy cream
• 2 tsp Peppermint Extract
• 10 each Peppermint Candies crushed, or 4 whole candy canes, crushed

Instructions

1. Preheat oven to 350°F. Line a 12-count muffin tin with paper liners. Set aside.
2. In a medium bowl, whisk flour, baking powder, baking soda and salt. Set aside.
3. In a large bowl, beat eggs and sugar with a hand mixer or stand mixer with fitted paddle attachment until pale yellow and fluffy, about 2-3 minutes.
4. Add softened butter and vanilla extract and beat until incorporated.
5. Mix in yogurt.
6. Pour flour mixture into wet ingredients and stir until just combined.
7. Spoon batter into prepared muffin tin, filling about 3/4 full.
8. Bake for 18-20 minutes, or until toothpick inserted in middle comes out clean. Let cool for 10 minutes in pan, and then move to a wire rack to cool completely.

1. Cream softened butter in a large bowl until light and fluffy, for about 3 minutes.
2. Add powdered sugar, 1/2 cup at a time, mixing to incorporate.
3. Add milk and peppermint extract, beating to combine.
4. Pipe or spread over cooled cupcakes. Then top with crushed peppermint candies/candy canes. Alternatively, you could stir candy into frosting and then pipe, if desired.