Preheat oven to 350F. Line 24 muffin pans with cupcake liners. Cream butter and sugar together until fluffly. Add the eggs one at a time and then beat in vanilla, sour cream and milk. Mix well. In another bowl whisk the flour, baking powder, soda and salt together. Slowly add the flour into the butter mixture and mix until just incorporated. Fold in the sprinkes. Spoon into cupcake liners 2/3 full (1/2 full if using the upright cupcake holders like I used). Bake for 18-20 min. until they bounce back to a light touch and are lightly golden. Let cool on wire racks completely.

For the icing, cream the butter in a large bowl. Carefully incorporate the rest of the ingredients alternating the icing sugar with the cream and the peppermint extract and continue beating until light and fluffy. Place icing in a piping bag with a desired tip and decorate as desired. You don’t have to be fancy. Sprinkle with candy canes. Place cupcakes in a covered container until you are ready to eat them. Refrigerate, remove from fridge 30 min. before serving. Enjoy!!