Preheat oven to 350 degrees F. Adjust rack to center of the oven. Line two 12-count cupcake pans with baking cups (24 total).

In a large mixing bowl, mix together the cake flour, sugar, baking powder and salt at low speed with the paddle attachment. Stir in the softened butter, and continue to mix until the mixture becomes moist even crumbs. In a small bowl, gently whisk together the buttermilk, egg whites, vanilla and almond extracts. Set aside ½ cup of the milk mixture and add the rest to the large mixing bowl with the crumbs. Beat at medium speed for 1 ½ minutes. Add the remaining ½ cup of milk mixture and beat 1 more minute, scraping the sides of the bowl halfway through. Use a wooden spoon to gently stir in the sprinkles.

Pour the batter evenly into the cupcake liners. Bake on the center rack for 18 to 22 minutes, checking right at 18 minutes to avoid over-baking. Remove pans from the oven and let cool completely on the wire racks before removing the cupcakes. Once completely cooled, continue to instructions for frosting.

In a large mixing bowl, beat the butter at medium-high speed until smooth. Gently stir in the powdered sugar and salt, then increase the speed of the mixer as the sugar moistens. Continue to beat at medium-high speed until fully mixed, then add the vanilla and heavy cream. Beat at medium-high speed for about 4-5 minutes, until light and fluffy, scraping the sides of the bowl as necessary.

Divide frosting into piping bags and decorate cupcakes as desired. I use the Wilton 1M decorating tip. Garnish with sprinkles.

Recipe Source: Simply Scratch and Sweet Pea's Kitchen