Ingredients
Cupcakes
5 large egg whites
3/4 cup whole milk, divided
2 1/4 teaspoons vanilla
2 1/2 cups sifted cake flour
1 3/4 cups sugar
1 tablespoon + 1 teaspoon baking powder
12 tablespoons unsalted butter
1/3 cup rainbow sprinkles
Frosting
2 sticks butter
2 cups sifted powdered sugar
2 tablespoons milk
1 teaspoon pure vanilla extract
Directions
Cupcakes
1. Preheat oven to 350°F. Line cupcake tins with paper liners2. In a small bowl, whisk egg whites, 1/4 cup of the milk, and vanilla
3. Combine the cake flour, sugar, and baking powder in a large bowl
4. Stir in the remaining 1/2 cup of milk. The mixture will become sticky. Add the butter and mix with an electric mixer until combined
5. Scrape the sides of the bowl and add the egg mixture in 3 separate batches. After each addition, beat until fully combined
6. Fold in the sprinkles
7. Spoon batter into cupcake tins. Fill liners 3/4 of the way
8. Bake 15-18 minutes, rotating tins half way through baking. Cupcakes are done when tester inserted into the center of the cupcake comes out with few crumbs attached and tops are lightly golden
8. Bake 15-18 minutes, rotating tins half way through baking. Cupcakes are done when tester inserted into the center of the cupcake comes out with few crumbs attached and tops are lightly golden
9. Cool cupcakes in tins on wire rack
Frosting
10. Beat butter with an electric mixer until pale and creamy
11. Add powdered sugar, milk, and vanilla. Continue to beat until frosting is light and fluffy
12. Frost cupcakes after they have cooled completely
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