Directions

Preparation: To Make the Cupcakes 🧁

1. Preheat your oven to 350F.

2. In a medium mixing bowl, whisk together the dry ingredients: all purpose flour, baking powder, baking soda, and salt.

3. In a large mixing bowl, use an electric mixer to beat the eggs and sugar until they lighten in color and fall in ribbons (~3-5 minutes of beating on medium speed).  You can also do this with a whisk!

4. Slowly stream in the canola oil and vanilla. Scrape down the bowl mix again.

5. Slowly add in the dry ingredients, adding half of the buttermilk with each addition, until all of the dry ingredients and buttermilk are incorporated.

6. Fold in the ½ cup rainbow sprinkles, reserving some for decoration.

7. Scoop the batter into cupcake liners, filling the liners ½ - ⅔  of the way up. Bake until a toothpick inserted comes out clean, about 15-25 minutes.

To Make the Frosting 🧁

1. In a large mixing bowl, beat the butter until smooth.

2. Gradually add in the powdered sugar, beating after each addition.

3. Mix in the vanilla and, optionally, a pinch of salt.

4. Beat in a few drops of food coloring.

5. Loosen with a splash of cream if necessary to reach your desired consistency.

To Assemble 🔥

1. Remove your cupcakes from the oven and set in your freezer to cool for a minute.

2. Use a rubber spatula to transfer the frosting to a piping bag.

3. Once the cupcakes are cool, pipe buttercream on top of each cupcake by holding your piping bag upright above the center of the cupcake, then squeezing with even pressure as you draw a circle around the cupcake until you reach the outer edge. Once your cupcake is covered, release the pressure and flick the tip of the piping bag to make a beautiful pile of buttercream.

4. Top with extra rainbow sprinkles and enjoy!!