Baking Steps

• Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large bowl, beat the softened butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Mix in the sour cream until smooth and fully combined.
• Add the dry ingredients in three parts, alternating with the buttermilk. Begin and end with the dry mixture. Stir gently after each addition.
• Gently fold in the sprinkles using a spatula.
• Divide batter evenly into the cupcake liners, filling each about ⅔ full.
• Bake for 18–21 minutes or until a toothpick inserted in the center comes out clean.
• Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
• Frost with vanilla buttercream and decorate with extra sprinkles if desired.