Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners. In a large mixing bowl, sift together the flour and baking powder. In a separate bowl, beat the softened butter and sugar with a whisk or electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined and smooth. Fold in a handful of colorful sprinkles for added visual appeal.
Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Gently tap the tray on the countertop to settle the batter. Bake in the preheated oven for approximately 20-25 minutes, or until a toothpick inserted into the center comes out clean and the cupcakes are golden around the edges. Remove from oven and allow to cool on a wire rack.
Once cooled, pipe or spread a generous layer of buttercream frosting on top of each cupcake. Decorate with additional sprinkles, edible glitter, and colorful accents to mimic a fireworks display. Ensure decorations are pressed gently into the frosting for stability.
Display the finished cupcakes on a serving platter. The vibrant sprinkles and glitter create a dazzling, colorful explosion effect, and the cupcakes have a tender, moist crumb underneath the bright decoration.
