Classic Vanilla Sprinkle Cupcakes

1.Preheat your oven to 175 degrees Celsius and line a standard muffin tin with paper liners.

2.In a medium bowl, whisk together the flour, baking powder, and salt.

3.In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes.

4.Add the eggs one at a time, beating well after each addition, then stir in the vanilla bean paste.

5.Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.

6.Gently fold in the 0.25 cup of rainbow sprinkles by hand.

7.Divide the batter evenly into the prepared muffin liners, filling each about two-thirds full.

8.Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean, then cool completely on a wire rack.

9.To make the frosting, beat the softened butter until creamy, then gradually add the powdered sugar, vanilla extract, and heavy cream, whipping until smooth and fluffy.

10.Pipe the frosting onto the cooled cupcakes and finish by generously coating the tops with the remaining rainbow sprinkles.