Mix all of the cupcake ingredients in a stand mixer on medium speed or vigorously by hand for 2-3 minutes.

Use an ice cream scoop to distribute the batter between the lined wells of a muffin tin, filling each one halfway.

Bake for 19-23 minutes, or until a toothpick inserted into the center comes out clean.

Set aside to cool completely.

While the cupcakes cool, add the softened butter to the bowl of a stand mixer and use the whisk attachment to beat the butter for 2-3 minutes.

Add the vanilla extract and whisk for an additional minute.

Add the powdered sugar 1 cup at a time, whisking on low to fully incorporate each cup.

Increase speed to medium-high for another 2 minutes, until the frosting is light and airy.

Add 1-2 tbsp milk if the consistency feels too dry and mix again.

Use a piping bag or offset spatula to decorate your cooled cupcakes and top with sprinkles!