For the Cupcakes

Cup of Yum
1. Preheat oven to 350°F. Line a 12-count cupcake tin with paper liners. Set aside.
2. In a medium bowl, combine the flour, baking powder, and sugar and mix together.
3. In a large bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract.
4. Gently stir the dry ingredients into the wet until just combined.
5. Fold in the sprinkles using a rubber spatula.
6. Fill each cupcake tin ¾ of the way full and bake the cupcakes until a toothpick inserted into the center comes out clean, about 15 minutes.
7. Allow the cupcakes to cool completely on a wire rack before frosting them (see below).

For the Frosting

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes.
2. Add the vanilla and mix to combine.
3. On low speed, add the powdered sugar a little at a time.
4. Once all of the powdered sugar has been added, turn the mixer to high speed and beat until the icing is light and fluffy, about 2 minutes.
5. If it is too thick, add in the milk and beat until well combined.
6. Transfer the icing to a piping bag fitted with your choice of tip (I like a Wilton 2D) and frost the cupcakes as desired.
7. Top with red, white, and blue sprinkles and enjoy!