• Preheat the oven to 350°F
• Line a muffin tin with 12 cupcake liners.
• Beat the softened butter until smooth and creamy.
• Add in the granulated sugar and beat until smooth.
• Add the egg whites and the vanilla extract and mix until frothy.
• In a separate bowl, sift together the cake flour*, baking powder, and salt.
• Slowly add the dry ingredients into the wet ingredients.
• Alternate the dry ingredients with the milk.
• Beat until the ingredients are incorporated.
• Divide the batter into 3 separate cups of batter.
• Add red food coloring to one cup of batter, blue batter to the second cup of batter, and leave the third cup of batter uncolored.
• Equally divide the red batter into the 12 cupcake liners, approx. 1 tablespoon into each liner.
• Repeat the process with the white batter and top off with the same process for the blue batter.
• Bake in the preheated oven for 14-16 minutes. Once the center of the cupcakes come out clean by sticking a toothpick into the center of them, they are done and ready to be removed from the oven to cool.
• Allow the cupcakes to cool completely before frosting.

Vanilla Buttercream Frosting

• Beat the unsalted butter until the butter is smooth and creamy.
• Mix in the vanilla extract and add the confectioner's sugar one cup at a time.
• Beat in the milk one tablespoon at a time until the desired consistency is reached for spreading or piping.
• Decorate with sprinkles if desired.