Instructions

• Preheat oven to 350°F (177°C). Line muffin tins with paper liners (this recipe makes about 24 cupcakes).
• In a medium bowl whisk together 2 ½ cups all-purpose flour (310 g), 3 teaspoons baking powder, and ½ teaspoon salt. Set aside.
• In a large bowl combine 1 cup melted unsalted butter (227 g) and 1 ½ cups granulated sugar (297 g). Using a hand mixer, beat until smooth and combined.
• Add the 4 large eggs one at a time, beating after each addition until incorporated. Mix in 1 tablespoon vanilla extract (15 ml).
• Add the dry ingredients to the wet ingredients alternately with 1 ¼ cups buttermilk (296 ml), beginning and ending with the dry ingredients. Mix gently and scrape the sides and bottom of the bowl between additions. Mix only until just combined.
• Gently fold in 1 cup sprinkles (red, white and blue), taking care not to overmix so the colors do not bleed.
• Divide batter among the prepared liners, filling each about two-thirds full.
• Bake at 350°F until a toothpick inserted in the center comes out clean or with a few moist crumbs: for 24 cupcakes bake 14–17 minutes. (If using different pans: two 8- or 9-inch round pans bake 24–27 minutes; a 9×13-inch pan bakes 30–40 minutes.)
• Remove from oven, let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
• To make the frosting, beat 1 cup softened unsalted butter (227 g) in a large bowl until smooth. (If using a hand mixer, use a very large bowl to avoid powdered sugar dust.)
• Add 4 cups powdered sugar (452 g) one cup at a time, beating on medium speed and scraping the bowl as needed. After all powdered sugar is added, the mixture may be crumbly—continue to beat until incorporated.
• Mix in ½ teaspoon salt and 1 tablespoon vanilla extract (15 ml).
• Add 2–3 tablespoons heavy whipping cream (30–45 ml), 1 tablespoon at a time, beating between additions until the frosting is smooth and reaches your desired consistency for spreading or piping.
• Frost the cooled cupcakes as desired. Store frosted cupcakes covered at room temperature for up to 2 days or refrigerate.