Gather the cupcake ingredients - * Flour * Baking powder * Sugar * Eggs * Vegetable oil * Buttermilk * Vanilla extract * Sprinkles
– Preheat the oven to 350 degrees F and line 12 cupcake tins with paper liners. – Combine flour, baking powder, and sugar, whisking to combine.
In another bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract.
Add the wet ingredients to the dry ingredients and fold them together gently. Keep folding until no large lumps of flour remain.
Fold in the sprinkles.
– Fill each cupcake tin 3/4 of the way full and bake the cupcakes until a toothpick inserted into the center comes out clean - about 15 minutes. – Allow the cupcakes to cool completely on a wire rack before frosting them (see below).
Gather the frosting ingredients - * Cream cheese * Butter * Powdered sugar
Using a stand or hand mixer, beat the cream cheese and butter together on medium speed until smooth and creamy - about 2 minutes.
– Add the vanilla and mix to combine. – On low speed, add the powdered sugar a little at a time. – Once all of the powdered sugar has been added, turn the mixer to high speed and beat the frosting until it is light and fluffy - about 2 minutes.
Transfer the frosting to a piping bag fitted with your choice of tip (I used Wilton 2D) and frost the cupcakes as desired. Top with sprinkles and enjoy.
Store any leftover cupcakes at room temperature for up to two days.
Full recipe at mildlymeandering.com