Funfetti Cupcakes with Buttercream Frosting

Funfetti Cupcakes:

1 1/4 c. flour
2 tsp. baking powder
1 tsp. salt
6 Tbs. margarine, room temperature
1 c. sugar
3 egg whites
1 tsp. vanilla
1/4 tsp. almond extract
1/2 c. milk, 1%
1/4 c. rainbow sprinkles

Preheat oven to 350 degrees. Line 12 muffin tins with paper liners. In a small bowl, sift the flour, baking powder and salt together. In an electric mixer, cream the butter and sugar until fluffy. Add the egg whites and mix until well combined. Add the extracts. Add 1/3 of the dry ingredients, followed by 1/4 c. milk, another 1/3 of the dry, the remaining milk, and the remaining flour mixture. Fold in the sprinkles gently so that the colors don't bleed into the batter. Fill the baking cups 2/3 of the way full, and bake for 19-21 minutes. Cool fully on a wire rack before decorating.

Buttercream Frosting:

1 c. butter, softened
3 1/2 c. powdered sugar
1/2 tsp. salt
4 Tbs. heavy cream

Beat the butter in an electric mixer for a few minutes until creamy. Add the powdered sugar on low speed. Add the vanilla, salt and cream, and continue to beat a few minutes until your frosting is a smooth consistency. If the frosting is too thin, add more powdered sugar, if it's too dry,add more cream. Pipe on top of cupcakes, and top with sprinkles!