Preheat the oven to 350 degrees.

Line 2 muffin tins with cupcake liners. I needed 20 cupcake liners for this recipe.

In a large bowl combine the cake mix and pudding mix.

Add in the Greek yogurt, milk, eggs, vegetable oil, and vanilla extract.

Mix well for 2-3 minutes or until the batter is mostly smooth.

Use a 1/4 cup cookie scoop and scoop the batter into the prepared muffin tins.

Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

Remove from oven and cool completely on a wire rack.

To make the buttercream frosting place the butter in a large mixing bowl. Beat on medium high speed until smooth. Add in the powdered sugar a half cup at a time until it is all added.

Beat on medium high speed for one minute.

Add in the vanilla and milk and mix at medium speed for 1 minute.

Place the frosting in a piping bag and pipe onto cupcakes. Sprinkle with Easter sprinkles.