| 3 | cups Pillsbury SOFTASILK® Cake Flour |
| 1 | tablespoon baking powder |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon baking soda |
| 1 1/2 | cups butter, softened |
| 1 1/4 | cups sugar |
| 2/3 | cup milk |
| 1 1/2 | teaspoons clear vanilla |
| 4 | large eggs sprinkles-as much as you like:) |
| HEAT oven to 350°F. Spray cupcake pans generously with no-stick cooking spray. | |
| MIX cake flour, baking powder, salt and baking soda; set aside. Beat 1 1/2 cups butter and sugar in large bowl with electric mixer on high speed until fluffy. Beat in flour mixture, milk, vanilla and eggs on medium speed until blended, scraping bowl occasionally. Beat 2 minutes longer. Fold sprinkles into batter. Spread batter evenly into prepared pans. | |
| BAKE 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. |
