Spiced Vanilla Cupcakes with Eggnog Buttercream

Ingredients

• 1 3/4 cups (7 oz./222 g) cake flour
• 1 1/2 tsp. baking powder
• 1 tsp. pumpkin pie spice
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 1 cup (6 1/2 oz./200 g) granulated sugar
• 4 Tbs. (1/2 stick) (2 oz./56 g) unsalted butter, at room temperature, cut into cubes
• 2 eggs
• 1 tsp. vanilla bean paste
• 1/3 cup (2 3/4 oz./75 g) full-fat yogurt or sour cream
• 1/4 cup (2 fl. oz./60 ml) canola oil or vegetable oil
• 2/3 cup (5 fl. oz./160 ml) milk

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