Layered Red, White & Blue Vanilla Cupcakes with Cream Cheese Frosting

For the cupcakes:
Preheat oven to 350 F. Line 2 standard muffin tins with paper liners (you will need about 18, not the full 24) and set aside.

In a large bowl, beat egg whites until stiff peaks form. Set aside.

In another large bowl, beat butter and sugar together until light and fluffy, 2 minutes. Stir in vanilla. Set aside.

In a small bowl, combine the dry ingredients (flour, baking powder and salt).

Alternate stirring the dry ingredients and the milk into the creamed butter mixture until none remain. Scrape sides of bowl to ensure even mixing. Fold in whipped egg whites.

Divide batter between 3 different bowls. Stir red food coloring into one and blue into another one. Keep the third plain. Alternating between the white, red and blue cake batters, spoon into prepared cupcake pans, alternating colors. Once muffin tins are filled 3/4 of the way full, bake 15-20 minutes or until a toothpick comes out clean after inserted. Set aside to cool.

For the frosting:
In a medium-sized bowl beat cream cheese and butter together to combine. Stir in powdered sugar and vanilla. Scrape sides of bowl and beat 3 minutes until frosting lightens in color and thickens slightly. Frost cooled cupcakes and top with sprinkles.

Cake recipe adapted from Betty Crocker.