Homemade Funfetti Cupcakes

For the cupcakes:

Preheat oven to 350 degrees F. Line a 12-count cupcake pan with liners.

Combine the flour and baking soda in a bowl and set aside.

In the bowl of an stand mixer fitted with the paddle attachment, or with a hand mixer, beat butter and sugar on medium-high until lightened in color and fluffy, about 3 minutes. Lower speed to medium and add eggs one at a time, mixing well after each addition and scraping the bowl as needed. Add vanilla and mix until combined.

Reduce mixer speed to low and add the dry ingredients in two batches, alternating with the milk and mixing just until incorporated. Fold in sprinkles with a rubber spatula.

Fill the cupcake liners about 2/3 full. Bake for 15-18 minutes, or until a toothpick inserted in center comes out clean. Let cupcakes cool in pan for 5 minutes then transfer to a wire rack to cool completely.

Frost with vanilla buttercream (recipe below) and top with more sprinkles.

For the frosting:

In the bowl of a stand mixer fitted with a paddle attachment, or with a hand mixer, cream butter on medium-high until fluffy, about 3-4 minutes. Reduce mixer speed to low and gradually add the powdered sugar. Add vanilla then increase mixer speed to medium-high, beating 2-3 minutes, scraping the bowl as needed. If the frosting is too thick, add heavy cream or milk 1 teaspoon at a time until desired consistency is reached. If the frosting is too thin, gradually add more powdered sugar until it thickens.

Frost the cooled cupcakes as desired and top with sprinkles.