• Preheat the oven to 350°
• Line muffin tins with cupcake liners and set aside.
• In a large bowl, mix together the flour, salt, and baking powder.
• In another bowl, beat the butter and sugar and until combined and creamy.
• Beat in the room temp eggs one at a time. Add in the vanilla.
• Add in the sour cream until mixed in well.
• Slowly add in the dry ingredients until combined, careful not to over-mix.
• Using a spoon, gently mix in the ½ of sprinkles.
• Fill the cupcake liners just a little over half way full and bake for about 18 minutes. Check with a toothpick in the center of a cupcake to see if it is done.
• Allow cupcakes too cool completely before frosting.

Buttercream Frosting

• Beat together the unsalted butter and the shortening until creamy.
• Add in the vanilla and half of the powdered sugar, beating well.
• Add in half of the milk and add in the rest of powdered sugar.
• Beat until the frosting is well combined and creamy.
• Add in the remaining milk if needed to make frosting easy to pipe if desired.