Preheat the oven to 350 degrees F. Line a muffin tin with nonstick liners and set aside.
Set out the eggs and greek yogurt to come to room temperature.
In a large bowl, whisk the eggs for 20 seconds. Add in the yogurt and oil and whisk to combine.
Add in the warm water.
Add in the cake mix and dry pudding mix. Mix with hand mixers until well combined.
The mixture is very thick - this is normal.
Fill the cupcake liners with about 3 tablespoons of the mixture (This cupcake recipe yields 24 cupcakes so plan accordingly).
Bake for 18-23 minutes or until a fork comes out clean when inserted into the center.
Allow the cupcakes to cool completely.