Ingredients:

1-1/2 cups unsalted butter, melted

3 cups white granulated sugar

2-1/4 cups milk, room temperature

3 eggs, beaten, room temperature

2 tablespoons vanilla bean paste

3/4 cup vanilla Greek yogurt, room temperature

5 (scant) cups all-purpose flour

1-1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground nutmeg

Directions:

1. Preheat oven to 350-degrees and line three cupcake tins with paper cupcake liners. Set aside.

2. In a large microwave safe mixing bowl, add the butter. Melt the butter in the microwave. Remove the butter from the microwave and let it cool on the counter. While the butter is cooling, add the flour, baking powder, baking soda, salt and nutmeg to a medium sized bowl and stir until combined. Set aside.

3. Once butter has cooled, whisk the sugar into the butter. Mix until fully incorporated (mixture will look grainy). Slowly stir the milk into the butter-sugar mixture. Mix until all ingredients are incorporated. Slowly add the beaten eggs to the mixture, stirring the mixture as you add the eggs. Stir in the vanilla bean paste and Greek yogurt into the wet ingredients. Stir all ingredients until completely combined. Slowly stir in the dry ingredients to your wet ingredients. Stir until all ingredients are fully incorporated, but do not over mix.

4. Fill cupcake liners 2/3 full of batter. Bake cupcakes, one tin at a time, in 350-degree oven for 20-minutes, or until a toothpick inserted in the middle comes out without raw batter on it. Once cupcakes are cool enough to handle, transfer the cupcakes from the cupcake tin to a wire rack to cool completely.

5. Once cupcakes have cooled completely, frost with desired frosting.

Bon Appetit!