Make the Cupcakes:

1. Preheat oven to 175°C (347°F) and line a 12-cup muffin tin with liners.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
4. In a separate bowl, sift together flour, baking powder, and salt.
5. Reduce the mixer speed to low and add dry ingredients in thirds, alternating with the milk.
6. Gently fold in the sprinkles, ensuring they are evenly distributed.
7. In a small bowl, mix vinegar and baking soda (it will bubble). Fold it into the batter.
8. Fill muffin liners ¾ full and bake for 20-22 minutes, or until a toothpick comes out clean.
9. Let cupcakes cool completely before frosting.

Make the Frosting:

10. In a stand mixer, cream butter for 3 minutes until light and fluffy.
11. Gradually add powdered sugar, mixing at low speed, then whip for another 4 minutes until smooth.
12. Add vanilla extract, salt, and heavy cream, whipping for another minute.
13. Gently fold in sprinkles and add food coloring if desired.

Assemble the Cupcakes:

14. Transfer frosting to a piping bag and chill for 30 minutes before decorating.
15. Pipe frosting onto cooled cupcakes and decorate with extra sprinkles or fresh fruit.

Storage & Serving

• Best served fresh.
• Store in an airtight container in the fridge for 2-3 days.
• Bring to room temperature before serving for the best texture.