Rainbow Funfetti Pride Cupcakes Recipe | The Cook's Cook

Ingredients

• 240 grams (2 cups) all-purpose flour*
• 28 grams (4 tablespoons) cornstarch*
• 15 ml (1 tablespoon) baking powder
• 2.5 ml (½ teaspoon) kosher salt
• 296 ml (1 ¼ cups) whole milk, at room temperature
• 4 large egg whites, at room temperature
• 113 grams (1 stick/4 ounces) unsalted butter, at room temperature
• 300 grams (1 ½ cups) fine sugar
• 10 ml (2 teaspoons) vanilla extract
• 114 grams (½ cup) rainbow sprinkles
• 170 grams (1 and ½ sticks/6 ounces) unsalted butter, softened
• 170 grams (6 ounces) cream cheese, softened
• Pinch of salt
• 680 grams (24 ounces wt/about 5 1/2 cups) powdered sugar, sifted
• 15 ml (1 tablespoon) vanilla extract
• Food coloring: red, orange, yellow, green, blue and purple
• Optional: milk or cream (5 ml/1 teaspoon at a time)