Halloween Confetti Cupcakes

Directions

1. Set your oven to 350°F and line two cupcake pans with paper liners.
2. In a large bowl or stand mixer bowl, whisk together 1 1/2 cups cake flour, 2 1/4 cups granulated sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
3. Add the softened butter (3/4 cup, cut into cubes) and 1/2 cup of buttermilk. Mix on low speed just until the flour is moistened, then increase to medium-high and beat for 1 to 2 minutes until light and fluffy, scraping down the bowl as needed.
4. In a small bowl, beat the remaining 1/4 cup buttermilk with 2 large eggs and 1 teaspoon vanilla extract. Add this mixture to the batter in three additions, mixing well after each pour.
5. Gently stir in 1/2 cup confetti quin sprinkles.
6. Drop a scant 1/4 cup (or use a large cookie scoop) of batter into each liner, filling each about two-thirds full.
7. Bake for 18 to 20 minutes, until the tops are lightly golden at the edges and a toothpick inserted near the center comes out clean.
8. Let the pans cool on a wire rack for 10 minutes, then remove the cupcakes from the pans and cool completely.
9. For the frosting, beat 1 cup (2 sticks) of room-temperature butter on medium-high speed until smooth and fluffy, about 2 to 3 minutes.
10. Add 2 to 3 cups of powdered sugar, 1/2 cup at a time, mixing well after each addition. As the frosting thickens, add a few tablespoons of heavy cream as needed. Continue alternating cream and powdered sugar until the frosting is light and fluffy.
11. Mix in 1/2 teaspoon vanilla paste or extract and optional food coloring until evenly incorporated.
12. Spread or pipe the frosting onto the cooled cupcakes and top with more sprinkles if desired.