-Preheat oven to 350 degrees. Line the cupcake pan with paper liners.
-Add the Greek yogurt and vanilla, stir to blend.
-With an electric mixer on medium speed beat the unsalted butter until creamy then slowly add the sugar. Beat until combined they are light and fluffy.
-Add the flour and baking powder together.
-Alternately add the butter mixture to the flour mixture with the yogurt mixture. Start and end by adding the flour mixture. Beat on low speed until just blended.
-On medium speed beat the egg whites until stiff peaks form. Gently fold into the batter.
-Spoon the batter into the lined cupcake tins until ¾'s filled.
-Bake at 350 degrees for 20-25 minutes or until when a toothpick is inserted it comes out clean.
-Remove from oven allowing to cool in the cupcake pan for about 10 minutes.
-Then take out the cupcakes and cool on a wire rack until completely cooled.
White Chocolate Buttercream Frosting Directions:
-Using a double boiler melt the white chocolate. Add ⅓ C of the heavy cream, stirring constantly until the chocolate is melted and the combination is smooth.
-Remove from heat and allow to cool.
-With an electric mixer on medium speed beat the butter until creamy slowly adding the powdered sugar.
-Add 1 tablespoon at a time of the ¼ C of heavy cream beating at low speed.
-Add in salt and the melted chocolate continuing to stir until everything is combined.
-Stir in vanilla.
-Spoon the frosting into a pastry bag with a large tip.
-Frost the cupcakes by beginning frosting on the outer edge of the cupcake working toward the center of the cupcake.
-Sprinkle the frosted cupcake with powdered sugar.