For the Cupcakes

Cup of Yum
1. Preheat the oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
2. In a large bowl, combine the flour, baking powder, and sugar and whisk to combine. Set aside.
3. In another bowl, whisk together the eggs, butter, buttermilk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and fold them together gently. Keep folding just until no large lumps of flour remain.
5. Fold in the sprinkles.
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 icing them (see below).

For the Icing

1. Using a hand mixer, beat the cream cheese and butter together 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. Transfer the icing to a piping bag fitted with your choice of tip (I used a Wilton 2D) and frost the cupcakes as desired. Top with sprinkles and enjoy!