Serves 12
Directions
- 1Preheat oven to 350F (175C) and line a 12-count cupcake tin with paper liners.
- 2Combine butter and sugar and use an electric mixer to beat until lightened and well-combined.
- 3Add oil and extracts and stir until smooth and creamy and completely combined.
- 4Whisk together cake flour, baking powder, baking soda, and salt until well-combined in a separate bowl.
- 5Using a spatula, alternate adding the dry ingredients and buttermilk to the butter mixture.
- 6Pour egg whites until a clean, dry mixing bowl.
- 7Use an electric mixer to beat the egg whites until stiff peaks have formed
- 8Add the whipped egg whites to the batter and gently fold into the mixture until about halfway combined.
- 9Add sprinkles and continue to gently fold until batter is uniform.
- 10Evenly divide batter into prepared tin and transfer to center rack of 350F (175C) oven.
- 11Bake for 17 minutes/until a toothpick inserted in the center comes out clean or with a few moist crumbs
- 12Allow cupcakes to cool in the tin for 5-8 minutes before carefully removing to a cooling rack.
Ingredients
- 3 Tablespoons unsalted butter, softened
- 0.75 cup granulated sugar
- 0.25 cup avocado oil
- 1.5 teaspoon vanilla extract
- 0.25 teaspoon almond extract
- 1.5 cups cake flour
- 0.75 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon table salt
- 0.5 cup buttermilk, room temperature preferred
- 3 large egg whites
- 0.33 cup colored sprinkles
- Vanilla frosting
Equipment
12-count cupcake tinpaper linerslarge mixing bowlelectric mixermedium-sized mixing bowlwhiskspatula
Tips
- Preheat oven to 350F (175C)
- Bake for 17 minutes
- Allow cupcakes to cool in the tin for 5-8 minutes before removing to a cooling rack.
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