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1
Place a rack in the middle of the oven and preheat to 375 degrees F. Line the muffin pan with paper cupcake liners.
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2
In a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix on low speed until just incorporated.
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3
Raise the speed to high and mix until light and fluffy, about 10 minutes.
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4
(Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
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5
Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt.
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6
Set aside.
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7
In a small bowl, whisk together the milk and vanilla, and also set aside.
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8
Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next.
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9
Reduce the speed of the mixer to low.
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10
Alternately, add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next (scrape the bowl down occasionally).
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11
Raise the speed to medium and mix briefly until a smooth batter is formed.
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12
Transfer the batter to a large bowl.
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13
Thoroughly clean the bowl of the mixer and put the egg whites inside.
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14
Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed.
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15
Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated.
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16
Divide the batter evenly among the cups in the muffin pan.
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17
Bake, rotating the pan once, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
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18
Remove the cakes from the oven and cool completely.
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19
Using a palette knife or rubber, spread some of the frosting all over the tops of the cakes and decorate with the sprinkles.
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20
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese and sugar on low speed until incorporated.
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21
Increase the speed to high, and mix until light and fluffy, about 5 minutes.
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22
(Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
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23
Reduce the speed of the mixer to low.
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24
Add the heavy cream, vanilla, and zest.
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25
Raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally).
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26
Store in the refrigerator until somewhat stiff, before using.
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27
May be stored in the refrigerator for 3 days.
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28
Yield: about 1 2/3 cups, enough for 12 cupcakes
