Rainbow Funfetti Cupcakes with Vanilla Buttercream

Add the All-Purpose Flour (1 1/4 cups) , Granulated Sugar (1 cup) , Baking Powder (1 tsp) , and Salt (1/2 tsp) to a large bowl, and gently combine with a large spoon.

Next, add in the Water (1/2 cup) , Vanilla Extract (1 Tbsp) , Eggland's Best Classic Egg (1) , Vegetable Oil (4 Tbsp) , and mix until the batter comes together. Add the Sour Cream (1/2 cup) , and gently stir until just combined.

Gently fold in the Sprinkles (1/3 cup) .

To make the Vanilla Buttercream, beat the Unsalted Butter (1 cup) on medium speed for 30 seconds with a paddle attachment, until smooth.

Slowly add in the Powdered Confectioners Sugar (4 cups) , 1 cup at a time. Alternate with small splashes of Heavy Cream (1 Tbsp) .

Once fully mixed, add in the Vanilla Extract (2 tsp) and Salt (1 pinch) , and beat on low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add additional cream (1 Tbsp at a time). If the frosting is too thin, add more powdered sugar (quarter cup at a time).