4 ¼ cups confectioners’ sugar (add a little less or more to adjust sweetness)
1 ½ teaspoons vanilla
4-6 tablespoons whole milk (vary depending on desired consistency)
With a hand or stand mixer, cream together butter and sugar until incorporated.
Mix in vanilla, then the eggs, one at a time.
Mix flour, baking powder and salt in a separate bowl.
Add about ⅓ of the flour to the butter/sugar/egg mixture and mix until incorporated.
Then add about ⅓ of the buttermilk and mix until incorporated. Alternate mixing in the flour and buttermilk until all ingredients have been mixed into the batter.
Bake in lined cupcake pans. Fill each cup about ⅔ full of batter, then bake in pre-heated oven at 350 degrees for about 20 minutes - tops should look dry and spring back to the touch. After 5 minutes, remove cupcakes from pans and place on cooling racks. When cool, pipe on frosting.
Beat ingredients together just until mixed. Add to piping tube and frost cooled cupcakes. Top with sprinkles and cupcake toppers.