Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

In a separate large bowl, whisk the eggs, buttermilk, and vegetable oil until well combined. Add in the vanilla extract, peppermint extract, and optional green food coloring.

Pour the wet ingredients into the bowl of dry ingredients. Whisk everything together just until the flour streaks disappear. Do not overmix; a few small lumps are okay.

Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full. An ice cream scoop works perfectly for this.

Bake for 18-22 minutes, or until a wooden toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

To make the frosting, beat the softened butter in a large bowl with an electric mixer on medium-high speed until light and creamy, about 2-3 minutes.

Turn the mixer to low and gradually add the sifted powdered sugar. Once incorporated, add the salt, vanilla extract, and peppermint extract.

Add 2 tablespoons of heavy cream and beat on low to combine, then increase speed to medium-high and whip for 3-4 minutes until light and fluffy. Add more cream if needed for consistency. Mix in the green food coloring until you reach your desired shade.

Once the cupcakes are completely cool, frost them using a knife or a piping bag fitted with a star tip. Top each cupcake with green sprinkles and a maraschino cherry before serving.