Pre-heat oven to 350 degrees. Line a muffin tin with 12 cupcake liners and set aside.
In the bowl of an electric mixer, whisk together the flour, sugar, baking powder, and salt. Add the butter and mix until slightly combined and the chunks of butter have worked into the dry mixture - no larger than the size of an almond.
In a liquid measuring cup, whisk together the eggs, yogurt, and vanilla. With the mixer on low, stream in the egg mixture. Mix until just barely combined.
Stop the mixer and fold the batter until the last of the dry streaks disappear. Fold in the white chocolate. Evenly distribute the batter between the cupcake liners. Bake for 20 to 23 minutes or until a toothpick inserted into the centre comes out with moist crumbs. Let cool completely on a wire rack before frosting.
To ice the cupcakes, I used my go-to Swiss Meringue Buttercream (see notes for recipe). Linda uses a similar icing and tints it with pureed and strained raspberry juice. You may opt to use gel food coloring as I've done so here, or try her delicious berry version! Add in a tablespoon of raspberry puree at a time until desired consistency and flavor is achieved.