• Preheat the oven to 350°F.
  
• Whisk together the eggs and vanilla in a separate bowl.
  
• In another medium bowl, mix together flour, baking powder, and salt.
  
• In a large bowl, beat the butter and sugar together until light and pale with a stand mixer or by hand.
  
• Add the dry ingredients ⅓ at a time into the bowl, alternating with ⅓ of the milk, mixing between each addition, along with the sour cream.
  
• Mix the batter together until combined.
  
• Line cupcake pan with cupcake liners. Using a large batter scoop, scoop the cupcake batter into 12 cupcake liners.
  
• Bake cupcakes for about 18-20 minutes or until a toothpick inserted in the center comes out clean.
• Pull out of the oven. Cool completely on a wire rack before icing.
  

Buttercream Frosting

• Add the butter to a mixing bowl, and beat it for 5 minutes or until it is light and doubled in size with a stand mixer or by hand.
• Add the vanilla, and gradually add the powdered sugar and milk, ½ cup at a time, beating well between each addition.
• Beat the mixture for another 8-10 minutes.
• Divide buttercream evenly into 2 or 3 bowls, depending on how many different colored frostings you want to make. Using a different color for each bowl, add a few drops of food coloring into buttercream and mix until you reach the desired color.
  
• Cut about 1 inch from the tip of the piping bag and insert metal tip.
• With a spatula or large serving spoon, scoop buttercream into large piping bags.
  
• Pipe frosting on top of the cupcakes with a circular motion. Decorate the finished cupcakes with Mardi Gras cupcake toppers.