Preheat the oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
In a large bowl, combine the flour, baking powder, and sugar and whisk to combine. Set aside.
1 cup all-purpose flour, 1 teaspoon baking powder, 1 cup granulated sugar
In another 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
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.
½ cup rainbow 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 icing them (see below).