Combine the flour, sugar and baking powder and whisk to combine.

In another bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract.

Add the wet ingredients to the dry ingredients and fold them together gently. Keep folding just until no large lumps of flour remain.

Fold in the sprinkles.

Fill each cupcake tin ¾ of the way full and bake the cupcakes until a toothpick inserted into the center comes out clean-- about 15 minutes.

Allow the cupcakes to cool completely on a wire rack before frosting them (see below).

Using a stand or hand mixer, beat the cream cheese and butter together on medium speed until smooth and creamy-- about 2 minutes.

Add the vanilla and mix to combine.

On a low speed, add the confectioner's sugar a little at a time.

Once all of the confectioner's sugar has been added, turn the mixer to high speed and beat until the frosting is light and fluffy-- about 2 minutes.

Transfer the frosting to a piping bag fitted with your choice of tip (I used a Wilton 2D) and decorate the cupcakes as desired.

Top with sprinkles and enjoy!