Funfetti Cupcakes

Instructions

1. Start by preheating your oven to 350°F/180°C. Place cupcake liners in the muffin tin and set it aside.
2. In a medium bowl, combine the flour, baking powder, and salt. Give it a whisk or sift and set aside.
3. Using a mixer with a paddle attachment, cream the butter and sugar on medium speed until fluffy, about 3 minutes. Scrape the bowl as needed. Gradually add the egg whites, mixing well after each. Stir in the vanilla extract. With the mixer on low, add half of the dry mix and blend just until combined. Then, mix in the milk and sour cream/heavy cream. Finally, add the remaining dry ingredients and mix slowly. Gently fold in the sprinkles without overmixing.
4. Pour the batter evenly into the cupcake liners, filling each about 3/4 full. Bake for 15-20 minutes, or until a toothpick comes out clean. Let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Frost with your favorite icing and sprinkle on top.
5. Store unfrosted cupcakes tightly covered in the fridge for up to 3 days or freeze for 2 months. Thaw covered on the counter or overnight in the fridge. For frosting, bring it to room temperature and stir before using. Frosted cupcakes last at room temperature for 24 hours or in the fridge for 3 days. Let them sit out for at least 1 hour before serving.