• Preheat the oven to 350 degrees F and line a cupcake pan with liners.
• In a medium bowl, sift together 1 1/4 cups all-purpose flour, 1 1/4 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set the flour mixture aside.
  
• In the bowl of an electric mixer, beat 1/2 cup unsalted butter, softened and 3/4 cup granulated sugar on medium-high speed for 3 minutes, until thick and fluffy, scraping down the sides of the bowl as needed. The butter will turn very pale.
  
• Add 2 large eggs, room temperature one at a time, beating well and scraping down the bowl after each. Add 2 teaspoons vanilla extract and mix to combine.
  
• Reduce the mixer speed to medium and add the flour mixture in thirds, alternating with 1/2 cup buttermilk, room temperature and scraping down the bowl. Mix just until combined and smooth, without overmixing. Fold in 1/2 cup sprinkles (jimmies) with a spatula.
  
• Divide the batter evenly among the liners, filling each about two-thirds full. An ice cream scoop works well here.
  
• Bake for 20 to 23 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for a few minutes, then transfer to a wire rack until the cupcakes reach room temperature.
  

Whipped Cream - Cream Cheese Frosting

• In a mixing bowl, whip 1 1/2 cups heavy whipping cream, chilled on high speed for a minute or two, until fluffy and spreadable.
  
• In a second bowl, beat 8 ounces cream cheese, cold until creamy and whipped. Add the powder sugar in increments, tasting after each addition. I start with 1 cup and then add 1/4 cup increments. Stop when it tastes sweet enough to you. Mix in 1 teaspoon vanilla extract.
  
• Fold the whipped cream into the cream cheese mixture with a spatula, just until blended.
• Pipe the frosting onto the cooled cupcakes and garnish with 5 tablespoons sprinkles, to garnish. Refrigerate the cupcakes until ready to serve.