Candy Sprinkled Cupcakes

Preheat oven to 350 F. Line a 12-cup muffin tin with paper cups or spray with oil. Stir flour with baking powder and salt in a bowl. Beat 1/2 cup butter in a large bowl, using an electric mixer, until creamy, 1 min. Beat in granulated sugar, then eggs one at a time. Don’t worry if mixture separates; it’ll come together when flour is added. Beat in 2 tsp vanilla. Gradually beat in 1/3 of flour mixture just until blended, then 1/4 cup milk. Repeat additions, adding 1/2 cup milk and ending with flour mixture. Stir in 1/2 cup sprinkles. Divide batter among muffin cups, filling 3/4 full. Bake in centre of oven until a cake tester inserted in centre of cupcakes comes out clean, 20 to 25 min. Remove pan to a rack. Cool 15 min, then remove cakes to a rack to cool completely. Beat remaining 1-1/2 cups butter in a large bowl, using an electric mixer on medium, until creamy, 1 min. Add remaining 2 tsp vanilla and 1 cup icing sugar. Beat for 1 min. With mixer on low, add remaining sugar in 2 parts, alternating with remaining 1/2 cup milk and ending with sugar. Beat on medium-high, scraping down sides of bowl as needed, until fluffy and smooth, 1 to 2 min. Spoon frosting into a piping bag fitted with a large, round tip. Pipe frosting on cupcakes and top with remaining candy sprinkles.