Einkorn Vanilla Cupcakes

Instructions

1. Make the cupcakes: Preheat the oven to 350°F. Fill a muffin tin with 12 paper liners.
2. In a medium bowl, sift together the flour, baking powder, and salt.
3. In a small bowl, stir together the butter, yogurt, and vanilla seeds.
4. In the bowl of a standing mixer fitted with a paddle attachment, beat the eggs on medium speed for 30 seconds. Add the granulated sugar, increase the speed to high, and beat for 1 minute until the egg mixture begins to thicken.
5. Detach the bowl from the mixer and sift in half of the flour mixture, folding in with a spatula. When it is almost completely absorbed, fold in half of the butter mixture. Repeat with the remaining flour and butter mixtures until completely used.
6. Fill the muffin cups to halfway full with 
the batter. Bake for 20 minutes until the cupcakes are lightly golden on top and a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Remove the cupcakes from the pan and cool on a rack until completely cooled, about 1 hour.
7. Make the frosting: Add the cream cheese to the bowl of
a standing mixer fitted with a paddle attachment. Beat on medium-high speed for 2 minutes. Add the butter and beat for 1 to 2 minutes until smooth and creamy. Scrape down the sides and bottom of the bowl. Sift in the powdered sugar and salt and beat briefly
to combine. Beat for 30 seconds more. The frosting can be stored, covered tightly and refrigerated, for up to 1 day. Let soften at room temperature before using.
8. To serve, spread the frosting on the cupcakes. The cupcakes can be stored in an airtight container at room temperature for up to 1 day and in the refrigerator for 3 days.