Sometimes too many cupcakes isn't a great thing

When it's the birthday before the birthday party with the great big fancy cake sometimes you just need four cupcakes, not 24. Bronwyn's birthday was on Friday and her party on Saturday and she decided she wanted to try her hand at this four cupcake recipe. We made them together and made sure to add the perfect amount of sprinkles. This recipe calls for almond extract and vanilla extract. I think next time I'd leave out the almond. I think that has its place in some things but not most. I also splashed it in my face so I smelled like almond the rest of the day. The frosting recipe was so cute and small but perfect for the four cupcakes. We enjoyed them after her favorite dinner of corned beef and cabbage. Well... Nicholas decided to have his the next day, but then he's weird so... you know.

Birthday Cake Cupcakes
For the birthday cake cupcakes:
1/4 cup neutral oil (like canola or grapeseed)
1/4 cup granulated sugar
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 large egg white
2 tablespoons sour cream
6 tablespoons all-purpose flour
1/2 teaspoon baking powder
big pinch of salt
2 tablespoons of sprinkles
For the frosting:
4 tablespoons unsalted butter, softened
1 cup powdered sugar
1-2 tablespoons heavy cream
1/2 teaspoon vanilla extract
1 tablespoon sprinkles, plus extra for decorating

Instructions
Preheat the oven to 350, and line four cups in a muffin pan with paper liners.
First, make the cupcakes: In a medium bowl, whisk together the oil, sugar, almond and vanilla extracts. Whisk until very well combined.
Add the egg white and sour cream, and whisk until combined.
Finally, sprinkle the flour, baking powder, salt and sprinkles evenly over the batter, and then stir until just combined.