Using a spoon, melon baller, or potato peeler (like me!), cut a circle out of the top of the cupcake and scoop out some of the inside of the cupcake.
Stuff the hole with sprinkles- pack them in there!
Using your piping tip and bag full of whipped cream frosting pipe on a huge swirl of frosting! I like to start in the middle over the hole, then in a spiral out and eventual up, apply the frosting.
Add more sprinkles on top.
Enjoy!
Notes
*For high altitude adjustment (3500ft or above) add a ⅓ cup flour, use only 3 egg whites, and only ¼ cup of butter.Stabilized Whipped Cream Frosting adapted from Tatyana’s Whipped Cream Frosting.