Preheat oven to 350°F. In a large measuring cup combine milk, egg whites and vanilla. Set aside, bringing to room temperature. Prepare a cupcake pan with liners, set aside.
In a large bowl or stand mixer, combine flour, sugar, baking powder and salt. Add butter, mixing on low until mixture resembles small crumbs. Begin slowly adding liquid to the bowl, mixing on low. Mix well until all ingredients are combined, but try not to over mix.
Add 3 tablespoons of sprinkles, then gently mix by hand.
Divide batter among cupcake liners using a large cookie scoop. Bake for 15-20 minutes or until a toothpick or cake tester comes out clean.
Transfer cupcakes to a cooling rack to cool completely.
Top with your favorite frosting once fully cooled.
Frosting:
In a large bowl or stand mixer, cream butter until smooth. Begin slowly adding powdered sugar. Followed by salt, vanilla and heavy cream. If a thinner consistency is desired, add more heavy cream. If a thicker consistency is desired, add more powdered sugar. It's a personal preference.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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