How to make it

1. Heat the oven to 350°F.. Put paper liners in all 12 cups of the muffin tin.
2. Mix the dry ingredients.. Whisk the flour, baking powder and salt together in a bowl and set it aside.
3. Cream the butter and sugar.. Beat the 1/2 cup softened butter and the sugar with the mixer for about 3 minutes until pale and fluffy.
4. Add the eggs and vanilla.. Beat in the eggs one at a time, then the vanilla. Scrape down the sides of the bowl with a spoon.
5. Finish the batter.. Add half the flour mixture, then the milk, then the rest of the flour. Mix on low just until smooth. Do not overmix or the cupcakes get tough.
6. Fill and bake.. Divide the batter between the 12 cups, filling each about two-thirds full. Bake 18–20 minutes, until a toothpick poked in the middle comes out clean.
7. Cool completely.. Let them cool in the tin for 5 minutes, then move to a rack. They must be fully cool before frosting.
8. Make the frosting.. Beat the remaining 1/2 cup butter until smooth, then beat in the powdered sugar a little at a time, then the vanilla. Spread or pipe onto the cupcakes and shower with sprinkles.