• Preheat the oven to 350°F. Line a muffin tin with paper cupcake liners.
• In a medium bowl, whisk together the dry ingredients: flour, baking powder and salt. Set aside.
  
• In a large bowl, beat together the softened butter and sugar for 2 minutes with electric mixer.
  
• Add one egg and mix.
  
• Add the other egg and mix again.
  
• Mix in the vanilla extract and milk.
  
• Add half of the dry ingredients to the bowl and mix. Repeat with the other half of dry ingredients. Batter will be light and creamy.
  
• Add ⅓ cup of rainbow sprinkles to the batter.
  
• Gently mix in with a spatula. Only stir 2-3 times - just enough for sprinkles to be evenly mixed.
  
• Use cookie scoop or spoon to pour batter into each of the muffin cups.
  
• Bake for 18-20 minutes, or until toothpick comes out clean when poked through the center. Remove from oven and let sit 5-10 minutes.
  
• Transfer cupcakes to a rack to cool completely. Cupcakes should be completely cool before adding the frosting.
  

Cream Cheese Frosting:

• Beat the butter and cream cheese until just combined. (Do not overmix as this can make the frosting too warm)
  
• Add in the vanilla extract and mix until it's just combined.
  
• Sift the powdered sugar through a fine mesh strainer into the bowl. Mix together with the other ingredients.
  
• Place the cream cheese frosting in the fridge for 30 minutes to chill.
  
• Scoop the frosting into a piping bag. (Tip: place piping bag in a tall glass to help it stand up while adding the frosting)
  
• Frost each one of the cupcakes.
  
• Add sprinkles to the tops of each cupcake. Store cupcakes in the fridge until you're ready to serve.