Preheat oven to 350 degrees. Spray or line 8 muffin cups
Sift or whisk together the dry ingredients into a large mixing bowl until there are no lumps
Stir the eggs into the dry ingredients until all the dry ingredients are moist. Stir the butter in until fully combined
Stir in the yogurt and the extracts until fully combined and a smooth moist dough has formed
Push the dough to the center of the bowl and form into a smooth ball. Massage the ball for 1 minute to make sure of the texture. The dough should be moist and smooth
Divide dough evenly between the 8 muffin cups. (about 3 1/2 TBS of dough in each muffin cup)
Use fingers and press the dough evenly throughout the muffin cups. Make sure to keep the tops of the cupcakes smooth and even
Place in preheated oven and bake 18-20 minutes or until golden and a tester comes out clean
Remove from the oven. Cool in pan 20 minutes or until firm. Remove from the muffin cups and transfer to ta wire rack. Allow to cool completely before frosting the cupcakes