Preheat oven to 350 degrees. Line cupcake pan with paper liners.

Beat with an electric mixer for about 1 1/2 minutes. Mix well.

Scoop in the butter mixing on medium to low speed for about 2 minutes.

The batter will have an appearance of small crumble pieces.

Whisk the eggs, yogurt and vanilla together until the texture is smooth.

Pour the liquid mixture in with the dry ingredients beating until combined on medium.

Reduce speed to low while gradually adding milk to the above mixture. (Batter may be thin and watery.)

Spoon the batter into the lined cupcake tins until 2/3 filled.

Bake on 350 degrees for 18-20 minutes or until an inserted toothpick comes out clean.

Take out of oven allowing the cupcakes to remain in the cupcake pan to cool for several minutes.

Transfer the cupcakes to a wire rack until totally cool.

Once completely cooled, use a small spoon and dig a hole in the center of the cupcake.

Cream the butter and powder sugar until it looks light and creamy.

If it doesn’t cream add several drops of the heavy whipping cream until it creams.

Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then….

Add more powder sugar 1/2 cup at a time and mix well.

Add several drops of the green gel food colouring. Mix well to incorporate the colour thorough out the frosting.

If ready scoop the frosting into a pastry bag with a large star tip.

Twist the open end of the pastry bag to push the frosting to the star tip.

Start by frosting on the outside edge of the cupcake working to the center of the cupcake.

Frost around the hole in the center of the cupcake.

Stick the candy peep into the hole with the head sticks out of the frosted cupcake.

Position several candy flowers on the frosted cupcake.