For the Cupcakes

• 1 bag ZenSweet Vanilla Bean Cake mix
• 1/3 cup unsalted butter or non-dairy butter softened to room temperature
• 3 large egg whites at room temperature
• 1/3 cup full-fat sour cream or non-dairy sour cream at room temperature
• 1/4 cup non-dairy milk at room temperature
• 1/2 cup rainbow sprinkles save some for garnish

For the Vanilla Buttercream Frosting

• 1 cup grass fed butter, non-dairy butter or shortening
• 2 cups ZenSweet monk fruit sweetener powdered in a high speed blender or coffee grinder
• 1-2 tbsp non dairy milk
• 1 tsp vanilla extract
• 1 pinch salt

For the Cupcakes

• Preheat oven to 350 Fahrenheit
• Line a 12-cup muffin pan with cupcake liners
• Using a mixer, beat the butter until smooth for about 2 minutes
• Add the egg whites and beat until combined, then beat in the sour cream
• With the mixer on low speed, add the Vanilla Bean Cake Mix until just incorporated
• With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix
• Gently whisk in the sprinkles
• Spoon the batter into the liners 2/3 full
• Bake for 18-20 minutes, or until just set in the middle
• For around 24 mini cupcakes, bake for about 11-13 minutes, same oven temperature
• Allow the cupcakes to cool completely before frosting

For the Vanilla Buttercream Frosting

• Whisk butter on medium speed until creamy, add powdered ZenSweet until well combined
• Add non-dairy milk 1 Tablespoon at a time until smooth and fluffy
• Add vanilla and salt and combine well
• Frost cooled cupcakes

Notes *Leftover cupcakes keep well covered tightly in the refrigerator for 3 days