Ingredients
Scale
- Cupcakes
- 1 ½ cups cake flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 ½ tsp vanilla extract
- 3 large egg whites (room temperature)
- ½ cup whole milk (room temperature)
- ½ cup rainbow sprinkles
- Whipped Buttercream Frosting
- 1 cup unsalted butter (room temperature)
- 4 cups confectioners’ sugar
- ⅓ cup heavy cream (cold)
- 2 tsp vanilla extract
- ⅛ tsp salt
Instructions
- Preheat oven to 350°F and line cupcake pan.
- Whisk cake flour, baking powder, and salt.
- Cream butter and sugar until fluffy.
- Add vanilla and egg whites, beating until smooth and airy.
- Alternate adding dry ingredients and milk until just combined.
- Gently fold in sprinkles.
- Fill liners and bake 15–18 minutes. Cool completely.
- Beat butter until creamy for frosting.
- Add powdered sugar gradually, then whip until fluffy.
- Add cream, vanilla, and salt; whip until light.
- Frost cupcakes and top with sprinkles.
Notes
- Do not overmix after adding sprinkles.
- Store at room temperature for 3–4 days.
- Use egg whites only for proper texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian