Molly Yeh’s Funfetti Cupcakes

PS – I made this cake in actual layer cake form once too! See that post here.

Funfetti Cupcakes

2 1/2 c flour
1/4 c constarch
1 tsp kosher salt
2 tsp baking powder
1 c (2 sticks) unsalted butter, at room temperature
1 1/2 c sugar
4 large egg whites
1/4 c flavorless oil
1 tb clear imitation vanilla
1/2 tsp almond extract
3/4 c whole milk (I substituted 1/2 c yogurt, 1/4 c water)
1/2 c rainbow sprinkles

Preheat the oven to 350ºf. Grease and line 24 cups of muffin tins.
In a medium bowl, whisk together the flour, cornstarch, salt, and baking powder.
In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each addition. Add the oil and the extracts.
With the mixer running on low speed, add the dry mixture and the milk in two or three alternating batches and mix until just barely combined. Using a rubber spatula, gently fold in the sprinkles until they’re evenly distributed. Distribute the batter among the cake pans or muffin cups, spreading it out evenly if using cake pans.
Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 20 minutes for cupcakes.
Wait until completely cool before frosting.