Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners. In a large bowl, sift together the flour and half of the sugar. Using an electric mixer, cream the softened butter and remaining sugar until pale and fluffy, about 3-4 minutes. Add vanilla extract and eggs one at a time, mixing well after each addition.
Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the dry. Mix until just combined and the batter is smooth. Do not overmix. Use a spatula to scrape down the sides of the bowl.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Tap the pan gently on the counter to eliminate air pockets. Bake in the preheated oven for 20-25 minutes, or until the cupcakes are golden and a toothpick inserted into the center comes out clean. Remove from oven and place on a cooling rack.
Once cooled completely, decorate each cupcake with a generous swirl of colored vanilla buttercream frosting using a piping bag fitted with a decorative tip. Top with sprinkles and edible glitter to create a bursting, explosive visual effect.
For added sparkle, lightly dust the decorated cupcakes with extra edible glitter or edible shimmer powder. Arrange on a serving plate for a festive presentation.
