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1
For the cupcakes:
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Preheat oven to 350 degrees F. Line a 12-count cupcake pan with liners.
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3
Combine the flour and baking soda in a bowl and set aside.
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4
In the bowl of an stand mixer fitted with the paddle attachment, or with a hand mixer, beat butter and sugar on medium-high until lightened in color and fluffy, about 3 minutes. Lower speed to medium and add eggs one at a time, mixing well after each addition and scraping the bowl as needed. Add vanilla and mix until combined.
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5
Reduce mixer speed to low and add the dry ingredients in two batches, alternating with the milk and mixing just until incorporated. Fold in sprinkles with a rubber spatula.
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6
Fill the cupcake liners about 2/3 full. Bake for 15-18 minutes, or until a toothpick inserted in center comes out clean. Let cupcakes cool in pan for 5 minutes then transfer to a wire rack to cool completely.
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7
Frost with vanilla buttercream (recipe below) and top with more sprinkles.
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8
For the frosting:
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9
In the bowl of a stand mixer fitted with a paddle attachment, or with a hand mixer, cream butter on medium-high until fluffy, about 3-4 minutes. Reduce mixer speed to low and gradually add the powdered sugar. Add vanilla then increase mixer speed to medium-high, beating 2-3 minutes, scraping the bowl as needed. If the frosting is too thick, add heavy cream or milk 1 teaspoon at a time until desired consistency is reached. If the frosting is too thin, gradually add more powdered sugar until it thickens.
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10
Frost the cooled cupcakes as desired and top with sprinkles.
