Instructions

To make the cupcakes

1. Preheat the oven to 180C/350F. Line a 12 count cupcake/muffin tin with cupcake liners. 
2. Put the flour, baking powder, baking soda, salt and xantham gum (if using) in a bowl, and lightly whisk to combine. Set aside
3. Using a stand mixer fitted with the paddle attachment, or an electric handheld beater, beat the butter on a medium-high speed for 2-3 minutes until smooth and pale. Add the sugar and beat until fluffy, about 1-2 minutes. 
4. Turn the speed down to medium and add the eggs one at a time, beating to incorporate between each addition. 
5. Add the vanilla extract to the butter milk. 
6. Turn the speed down to it's lowest setting and add 1/3 of the flour mix to the batter, and beat until just combined. Add 1/2 the buttermilk and beat on low to combine. 
7. Add another 1/3 of the flour mix, beat on low, then the remaining half of the buttermilk. Followed by the last 1/3 of the flour mix. Beat until just combined. Do not overmix. 
8. Stir in the sprinkles by hand, gently so they don't bleed into the batter. 
9. Spoon the batter into the cupcake cases, filling 3/4 full.
10. Bake for 15-17 minutes, until a tooth pick comes out clean.
11. Leave to cool in the pan for 5 mins, then turn out onto a wire rack to cool completely.

To make the frosting:

1. Put the butter in the bowl of your stand mixer, fitted with a paddle attachment (you can also use a handheld electric beater but it takes a while), beat on a high speed until it has turned almost white - this takes anywhere from 5-10 minutes. It's worth the wait!
2. Add the sugar, cream and vanilla and beat on low for 30 seconds to combine (this helps prevent an icing sugar cloud!). 
3. Turn the speed up to high and beat until fluffy, about 3-5 minutes. 
4. Add the sprinkles and stir to combine.
5. Pipe onto your cooled cupcakes and add more sprinkles on top (do this immediately so the sprinkles stick to the frosting)