Line your muffin tins with paper liners and set aside.

In a separate large bowl, beat the eggs and sugar with a hand mixer or stand mixer until light and fluffy.

Add in your softened butter, vanilla extract and peppermint extract and mix until just combined.

Next mix in the milk.

Pour flour mixture into wet ingredients and stir by hand until just combined.

Add your Christmas sprinkles into batter and mix gently until combined.

Fill your muffin tins ½ to ¾ full with the batter. Using a cookie scoop makes this quick and easy.

Let cool completely on a cooling rack.

While the cupcakes are cooling make the peppermint buttercream.

Add 6 sticks of butter to a large mixing bowl using a stand mixer or use a electric hand mixer and large mixing bowl. Turn onto low-medium speed and whip your butter.

Next gradually add in the powdered sugar, mixing as you add it. Whip until completely mixed and the frosting becomes smooth.

Add in your peppermint and vanilla extract to the buttercream and mix until just combined.

Next you want to add in the milk to your buttercream. Start with 2 Tablespoons.

You are just going to add a little milk at a time until you get a smooth frosting that is a good piping consistency. You don't want it too thick and you definitely don't want it too thin. If it goes too far one way or the other you can always thicken it back up with more powdered sugar or thin it out with more milk or creamer.

At this point you also want to add your neon green food coloring, preferably gel food coloring. This gives you the best grinch green, add a little at a time until it is the right color.

To make things easy I pipe these using a large ziploc bag.

Fill the ziploc bag with your frosting and cut off the tip and pipe the frosting onto your cupcake in an upwards swirl.

Sprinkle on the green sugar sprinkles and the heart sprinkles.