• Preheat oven to 350°F and line 2 standard muffin pans with muffin cup papers.
• Whisk the dry ingredients together: flour, sugar, baking powder, and salt together in a large bowl until there are no more lumps and set aside.
• Time for the wet ingredients: In a separate mixing bowl: mix eggs, both coconut oils, milk, and vanilla extract and mix with an electric hand mixer on medium speed until smooth.
• Gently fold in the sprinkles by hand being sure not to overmix because the sprinkles will bleed into the batter and you want to see them!
• Fill each muffin cup paper about 2/3 full and bake 15 to 18 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
• Cool the cupcakes in the pan for 5 minutes, then transfer to a cooling rack to cool completely before frosting. If you start frosting while the cupcakes are still warm, it will be a disaster.

FROSTING

• Beat the butter using a hand mixer or an electric mixer with a paddle attachment on medium speed until fluffy and smooth.
• Gradually add in the sugar and mix until combined.
• Add the vanilla and salt and whip your frosting until it's creamy.

  If the frosting is too stiff, add milk 1 tablespoon at a time until you reach your desired consistency!