Vanilla Cupcakes

Preheat oven to 350 degrees F and set a rack in the upper center. In a medium bowl, whisk together flour, baking powder and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed, scraping down sides of the bowl as needed, until mixture is light and fluffy, about 3 minutes. Add eggs and vanilla and beat until just incorporated. With the mixer on low speed, add half the flour mixture, then the milk, followed by the remaining flour mixture. Line a 12-cup cupcake pan with paper liners. Fill each 3/4 of the way with batter (for ease, use a heaping 3-tablespoon cookie or ice cream scoop). Bake, rotating pan 180 degrees after 15 minutes, until a cake tester or wooden skewer inserted into the center of the cupcakes comes out clean, about 20 minutes. Remove and transfer to a baking rack. Let cool completely. To serve, spread each cupcake with Easy Chocolate Frosting using an offset spatula or butter knife. Top with rainbow sprinkles.