Preheat the oven to 350°F/180°C and line a muffin pan with 12 cupcake liners. Set aside while you make the batter.
In a large bowl, using an electric hand mixer, cream together the butter and sugar at medium speed until lighter in color and smooth. Then add the eggs, one at a time, mixing after each until it’s well-incorporated. Add the vanilla extract and yogurt, and continue to mix until incorporated. Set the bowl of wet ingredients aside.
In a separate medium bowl, whisk together the flour, baking soda, and salt.
Pour about one-third of the dry ingredients into the wet ingredients and mix until combined using the electric mixer. Then add the rest of the dry ingredients. Mix just until everything is combined.
Fill the cupcake liners halfway to ⅔ full with batter. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to rest and cool completely before decorating.
Make a simple buttercream cupcake frosting by creaming butter in a large bowl. Slowly add the powdered sugar and beat until smooth. Add the salt, vanilla, and heavy cream, and continue blending to get a smooth frosting. Add additional cream if needed to get the right consistency for piping.
Separate the icing into separate bowls and tint with gel food coloring as desired.
Decorate the cupcakes with buttercream frosting using the instructions below.