See the "Notes" section below for high altitude instructions!
Preheat oven to 350°F and line a muffin tin pan with 12 cupcake liner. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter and sugar on medium speed until light and fluffy (about 5 minutes).
Add the eggs one at a time, beating with each addition until incorporated. Beat in the vanilla.
Turn the mixer to low and alternate adding the dry and wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
With a sturdy spoon or spatula, mix in the sprinkles. Fill each liner three-fourths full with batter.
Bake cupcakes for 20-22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cupcakes cool in the pan on a wire rack before frosting.