1 box white cake mix (I used a 16.25 oz Duncan Hines cake mix)
4 egg whites
1/4 cup oil
3/4 cup milk (I used 1%)
3/4 cup sour cream (I used light)
2 teaspoons vanilla extract
1/2 cup jimmies or sprinkles (whatever color you want)
Combine the egg whites, oil, milk, sour cream, and vanilla gently with a whisk. Then sift in your cake mix and sprinkles and gently stir. Fill 24 cupcake liners 3/4 full with cupcake batter and bake at 350 degrees for 15-20 minutes (or until a toothpick stuck in the middle of a cupcake comes out clean).
Adapted from Your Cup of Cake
Pink Strawberry Buttercream Frosting
1 cup (2 sticks) of butter at room temperature
1 teaspoon of vanilla extract
1/3 cup strawberry jam or preserves (I used our Homemade Freezer Jam)
4-5 cups powdered sugar (just keep adding it until it’s the consistency you want)
2 Tablespoons milk
Beat butter and vanilla together until fluffy. Add strawberry jam and beat until incorporated. Add powdered sugar, 1 cup at a time. Mix until frosting is fluffy. It will seem kind of dry, so add 1-2 Tablespoons of milk until it’s the consistency you like. Pipe onto cooled cupcakes and top with sprinkles (if you want).