Preheat the oven to 375°F (190°C) and line a standard 12-cup muffin tin.
Add the flour, baking powder, baking soda, and salt to a medium bowl. Whisk to fully combine.
In a large mixing bowl, cream the sugar and butter together with an electric mixer until light and fluffy, 3-4 minutes. A standing mixer can be used for this recipe, with the whisk attachment.
Add the eggs one at a time, beating between each addition to fully incorporate them.
Add the yogurt and vanilla and mix again to combine (see note on curdling).
Add the flour mixture to the large bowl and beat on low speed until just combined. There can be a few streaks of flour at this point.
Add the sprinkles to the batter and mix again until evenly incorporated, being careful not to over-mix.
Scoop the batter evenly into the prepared muffin cups and bake for 16-18 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.
Cool the cupcakes for about 10 minutes before removing from the tin and cooling completely on a wire rack before frosting.
The cupcakes can be stored for up to 3 days in an airtight container without frosting, or frozen up to 6 months.
Notes
Don’t worry if the batter curdles a little bit when the yogurt is added, this is normal. It’ll come together again when the flour mixture is added.
The small round sprinkles as pictured give a more subtle confetti look than bigger sprinkles, so use whatever you prefer. These are naturally coloured so they’re not quite as bright after baking.