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1
To make the cupcakes, preheat the oven to 350u00b0F. Line 2 cupcake pans with paper liners. Set aside.
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2
In a small bowl, whisk together the egg whites, egg, pure vanilla bean paste, seeds from the vanilla bean, and 1/4 cup milk. Set aside until needed.
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3
In the bowl of a stand mixer, stir together the flour, sugar, baking powder, and salt. Add the butter and the remaining 3/4 cup milk and beat until the batter is wet.
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4
In 3 additions, add the egg mixture to the batter, beating for 30 seconds after each addition. Continue beating until the batter is smooth. Remove the bowl from the stand and fold in the sprinkles.
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5
Using an ice cream scoop, divide the batter among the prepared cupcake liners, filing 2/3 of the way up. Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20 minutes.
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6
Immediately remove the cupcakes from the pan and place on a cooling rack to cool completely.
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While the cupcakes are cooling, make the buttercream. Place the butter in the bowl of a stand mixer. Beat the butter on medium speed for 7 minutes. The butter will become pale in color and light and fluffy in texture.
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Add 4 cups of the confectioners sugar and beat (I set my mixer on the stir setting) for 30 seconds. Add the remaining 3 cups of confectioners sugar, the milk, vanilla bean paste, and salt. Beat, gradually increasing in speed, until all the ingredients are incorporated. Continue beating on medium speed for 5 more minutes.
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9
To frost the cupcakes, fill a piping bag (fitted with a large round top) with the buttercream. Pipe in a circular motion on the surface of each cupcake, starting from the outside in. After done frosting each cupcake, gently place an indent on the top of each cupcake with a small spoon. Sprinkle each cupcake with colorful sprinkles.
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10
These cupcakes last up to 5 days in a sealed container, at room temperature.
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(Recipes adapted from Sweetapolita.)
