Preheat oven to 350 degrees F. Line a muffin pan with paper liners and set aside.

Cream butter and sugar in mixer until fluffy. Beat in vanilla and eggs one at a time. Add baking powder, salt and flour gradually until mixed. Add in sour cream and beat until blended.

Fill muffin cups to nearly full. Bake 25-30 minutes or until a toothpick inserted near the center comes out clean. Allow to cool completely.

Cream butter in a medium bowl. Slowly add in the powdered sugar, and milk as needed, until everything is incorporated and frosting is right consistency.

Transfer to piping bag or zippered bag and clip corner to pipe. Frost cupcakes.

Sprinkle with sparkling sugar, inset peppermint sticks and attach labels.