Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with cupcake liners.

In a large bowl, mix together granulated sugar, egg, vegetable oil, buttermilk, and vanilla extract until creamy.

In another bowl, whisk together flour, baking powder, baking soda, and salt, then gradually add to the wet ingredients until just combined.

Evenly distribute the batter into lined muffin cups, filling each about ¼ to ⅓ full.

Bake for 16 to 19 minutes, then let cool in the pan for 5 minutes before transferring to a wire rack.

Once cooled, spread a layer of white frosting on each cupcake and pipe green frosting around the edges.

Use red frosting to create bows and decorate with sprinkles if desired.