Preheat the oven to 350 degrees and fill 2 cupcake pans with cupcake liners.

Whisk together flour, baking powder, soda and salt. Set aside.

In a large bowl, beat the eggs, add sugar and continue beating for about 30 seconds until the mixture is light and fluffy.

Add oil and vanilla extract, beat until well combined.

Gradually add dry ingredients alternating with buttermilk.

Beat until well combined, batter will be thin.

Use a spatula to gently mix in the rainbow sprinkles.  Be careful not to over mix.

Divide the batter into cupcake liners.  Fill them approximately 2/3 of the way full.

Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean.

Cool completely on wire racks.

In a large mixing bowl, beat the butter until its creamy, light and fluffy.

Gradually mix the powdered sugar into the butter mixture 1/2 cup at a time. Make sure that the powdered sugar is completely mixed in before adding more.

Turn the mixer speed to low and add in the heavy cream and vanilla extract.  Beat for approximately 30 seconds to 1 minute until the frosting is a good consistency.

Pour the frosting in a decorator’s bag fitted with a star tip.  Pipe the frosting onto each of the cupcakes and top with more rainbow sprinkles.

Then the cupcakes are ready to serve and enjoy!