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Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
Combine milk and yogurt
In a separate large bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each, then stir in the vanilla extract.
With the mixer on low, add the dry ingredients in three parts, alternating with the milk mixture. Mix until just combined.
Scoop the batter into your lined muffin cups, filling each about ⅔ full.
Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
Once done, transfer the cupcakes to a wire rack and let them cool completely before frosting.
While the cupcakes cool, beat the softened butter until smooth, then slowly add in powdered sugar and vanilla. Thin it with milk or cream until soft enough to spread or pipe.