Preheat oven to 350°F. Line a 12-count cupcake tin with paper liners. Set aside.
In a medium bowl, combine the flour, baking powder, and sugar and mix together.
1 cup all-purpose flour, 1 teaspoon baking powder, ¾ cup granulated sugar
In a large bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract.
2 large eggs, ½ cup vegetable oil, ½ cup buttermilk, 1 teaspoon pure vanilla extract
Gently stir the dry ingredients into the wet until just combined.
Fold in the sprinkles using a rubber spatula.
⅓ cup red and blue 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).