Easy Buttermilk Cupcakes

Preheat oven to 350 degrees F.

To prepare cupcakes: Line twelve 2-1/2-inch muffin cups with paper bake cups. Coat paper bake cups with cooking spray. (Or grease and lightly flour the muffin cups.) Set aside. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.

In a small bowl, whisk together buttermilk, sugar, oil, egg product, and vanilla extract. Add buttermilk mixture to flour mixture. Beat with a wire whisk just until combined.

Spoon batter evenly into prepared muffin cups, filling each two-thirds to three-fourths full. Bake for 14 to 16 minutes or until a toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire rack.

To prepare frosting: Beat cream cheese in a bowl with a mixer on medium until smooth. Beat in yogurt and 2 tablespoons cocoa powder until smooth. Beat in powdered sugar until smooth (frosting will thin slightly). Cover and chill 4 to 24 hours before spreading or piping on cupcakes.

Using a pastry bag fitted with an open star tip, pipe frosting onto cooled cupcakes. If desired, dust with 1 teaspoon cocoa powder. Store frosted cupcakes in refrigerator.