(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 325°F and line a muffin tin with 6 cupcake liners.
Combine the oat milk and vinegar in a small cup and set aside.
In a medium mixing bowl, sift together flour, baking powder, and salt. Set aside.
In a large mixing bowl with an electric mixer or the bowl of a stand mixer, cream the Country Crock Plant Butter and sugar together until fluffy, about 2 minutes. Scrape down the sides.
With the mixer on low, add the vanilla extract, almond extract, and egg white, and mix until just combined, scraping down the sides as needed.
With the mixer on low, add the dry ingredients in two parts, alternating with the oat milk, scraping down the sides as needed and mixing until just combined (do not overmix - a few lumps are okay).
Add the rainbow sprinkles and gently fold in with a rubber spatula.
Divide the batter between the six cupcake liners and bake on the middle rack for 32-35 minutes, until the center springs back when poked and a toothpick comes out clean or with just a few crumbs. Transfer to a wire rack to cool completely before frosting.
In the bowl of a stand mixer or a large mixing bowl with an electric mixer, cream the Plant Butter until smooth. With the mixer on low, slowly add the powdered sugar, mixing until combined. Add the vanilla and a tablespoon of oat milk at a time, mixing until smooth and spreadable. Fold in a few drops of gel food coloring, as desired.
Using a large star piping tip, pipe the frosting onto the cooled cupcakes and top with more sprinkles.
How would you rate this recipe ? Click to rate this recipe and then in the following popup please share your review
Thanks for rating this recipe!
Tell us what you think below
Please enter your feedback before submitYou have already submitted your review, please change something to update.Please enter your feedback below 500 charactersError in submitting your feedback, please try later.