Preheat oven to 350° F. Line the cupcake pans with liners.
In a large bowl, sift flour, baking powder, baking soda, and salt. Set aside.
Combine milk and vinegar in a small bowl in a measuring cup or bowl. Set aside.
In a large bowl, beat the butter until creamy, about 2 -3 min. Add sugar and continue beating on high speed until smooth and creamy, about 3 - 4 minutes. Add vanilla and mix to combine.
Add the flour alternately with milk, beginning and ending with the flour mixture; beat until well combined. Scrape down the sides and up the bottom of the bowl as needed. Do not overmix.
Gently and slowly whisk in the sprinkles. The batter will be slightly thick.
Pour/spoon the batter into the liners. Fill only 2/3 full to avoid spilling over the sides.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for a couple minutes, then remove. Allow cooling completely before frosting.
Frost cooled cupcakes with vanilla buttercream. I tinted it with 2 drops of purple gel food coloring. Here you can find the Vanilla Buttercream Recipe.