Ingredients
- 1/2 cup milk, at room temperature
- 3 large egg whites, at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 1/4 cups all purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, at room temperature
- 3 tablespoons rainbow sprinkles
Directions
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Preheat oven to 350 F. Line a 12-cup muffin pan with paper liners.
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Whisk the milk, egg whites, vanilla and almond extracts together in a measuring cup.
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Add the flour, sugar, baking powder and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed briefly to combine. Cut the butter into 6 pieces and add them to the mixer bowl. Mix on low speed until the mixture is coarse and sandy. Add milk mixture and beat at medium speed for 1 1/2 minutes. Scrape sides of bowl and continue beating for 20-30 seconds. Use a rubber spatula to gently fold in the sprinkles.
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Divide the batter evenly among the wells of the prepared pan – I wouldn’t fill them more than 1/2 – 2/3 full, the cupcakes rise quite a bit in the oven. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool for 5 minutes, then remove the cupcakes from the pan and allow them to cool completely before frosting.