Homemade Funfetti Cupcakes

First, whisk together the baking powder and flour in a bowl and set them aside.

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter and sugar on medium-high until the mixture lightens in color and looks fluffy, which usually takes about 3 minutes. Lower the speed to medium and add the eggs one at a time, mixing thoroughly after each addition and scraping down the sides of the bowl as needed.

Stir in the vanilla extract until it's just combined. Reduce the mixer speed to low and add the reserved dry ingredients in two batches, alternating with the milk. Mix just until everything is incorporated, being careful not to overmix.

Gently fold in the colored sprinkles with a rubber spatula. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

Let the baked cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. They need to be fully cool before frosting.

For the buttercream: In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the butter on medium-high until it's light and fluffy, about 3-4 minutes. Reduce the mixer speed to low and gradually add the powdered sugar, mixing until combined.

Add the clear vanilla extract, then increase the mixer speed to medium-high and beat for another 2-3 minutes, scraping the bowl as needed. The frosting should be light and airy.

If the frosting seems too thick, add heavy cream or milk 1 teaspoon at a time until it reaches your desired consistency for spreading or piping. If it's too thin, gradually mix in a bit more powdered sugar until it thickens. Once the cupcakes are completely cool, frost them as you like and top with extra sprinkles.