1. Preheat the oven to 320 degrees. Line your tins to make approximately 20 cupcakes.
2. Combine the dry ingredients (all-purpose flour, granulated sugar, baking powder and salt) in your mixing bowl. 
3. Then, add the softened butter and mix on low speed. Blend until there are no remaining butter chunks and the mixture resembles a fine sand texture.
4. Next, add in the wet ingredients (eggs, whole milk, vegetable oil, greek yogurt, and vanilla extract. Blend on low until all dry ingredients are well incorporated. Don’t forget to clean the sides of the bowl and beater.
5. Fill the cupcake tins about 3/4 full. 
6. Bake the cupcakes for about 40-50 minutes. These cupcakes are baked at a lower temperature setting but for a longer amount of time to make sure they stay moist during baking and maintain the coloring that we added to the cupcake.
7. At about 40 minutes you will want to insert a toothpick into the center of a cupcake to check for doneness. If the toothpick removes wet batter, continue baking for another 10 minutes, or until the toothpick comes out clean or with crumbs. Remove the cupcakes from the tin and place them on a wire rack. 

Frosting

1. In the stand mixer, or using a handheld mixer, beat the butter until it is smooth and creamy. 
2. Add in the salt and the confectioner’s sugar in several additions and mix until combined.
3. Then, add in the vanilla and 2 tablespoons of milk and mix well. If you prefer a thinner consistency go ahead and add in the remaining milk.
4. Beat for 2-3 minutes to get it light and fluffy.