• Preheat the oven to 350°
• In a mixing bowl, whisk together all of the cake ingredients until smooth
• Line a cupcake pan with cupcake liners and scoop the cake batter into each, about ⅔ of the way full
• Bake for 13-15 minutes, or until a fork or toothpick poked in the center comes out clean.
• Remove from the oven and place them on a cooling rack. Cool completely, at least 1 hour, or place in the refrigerator for 20 minutes

Cream Cheese Buttercream

• While the cupcakes cook and cool, place butter and cream cheese in a mixing bowl (or stand mixer bowl)
• Using a hand mixer or the whisk attachment of a stand mixer, beat on medium speed for 1-2 minutes, or until the butter and cream cheese are combined and fluffy. Add in extract.
• 1 cup at a time, slowly incorporate the powdered sugar, turning the whisk power down to low as to prevent sugar from flying out of the bowl
• If needed, add in a few tablespoons of milk should the frosting start to get too thick
• Add in a few drops of gel food coloring (not liquid drops, as this thins out the icing more quickly) of your choice, and beat again until there are no color streaks.
• (If using more than one color icing, separate the icing into multiple bowls first, then add food coloring)
• Place icing into pastry bags or a gallon ziplock with the tip cut off and pipe onto the cooled cupcakes. Decorate with candy and sprinkles
• OPTIONAL DECORATING: Pipe a circle of icing around the edge of the cupcakes. Place sprinkles on a shallow plate or bowl, and rolls the iced cupcake in the sprinkles to cover. Finish by piping more icing into the exposed center of the cupcake and top with cake toppers or candy