Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to your wet mixture, alternating with the milk. Start and end with the flour mixture, stirring gently to combine.

Fold in the rainbow sprinkles.

Spoon the batter into the lined cupcake pan, filling each liner about 2/3 full.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool for 5 minutes in the pan before transferring them to a wire rack. Once cool, frost and decorate as desired.