Ingredients:

  • 1 ½ cups (192g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened, room temperature
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) milk, room temperature
  • ¼ cup rainbow sprinkles (plus extra for decorating)
  • ½ cup (1 stick, 113g) unsalted butter, softened, room temperature
  • 3 cups (360g) powdered sugar, sifted
  • 2-3 tablespoons milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Rainbow sprinkles (for decorating)

Instructions:

  1. Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
  2. Whisk together flour, baking powder, and salt in a medium bowl.
  3. In a separate bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined – don't overmix!
  6. Gently fold in the rainbow sprinkles.
  7. Fill each cupcake liner about ⅔ full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  10. Beat the softened butter until smooth and creamy. Gradually add the powdered sugar, alternating with the milk, until the frosting is light and fluffy. Stir in the vanilla extract and salt.
  11. Once the cupcakes are completely cool, frost them with the buttercream frosting and decorate with additional sprinkles.