Step 1

Preheat the oven to 350°F and place two cupcake liners in a muffin pan.

Step 2

In a medium bowl, whisk together the egg white, sugar, and vanilla extract. Stir in the melted butter. Add the flour, baking powder, and salt. Stir in the milk and then the sprinkles. Divide the batter evenly between the two cupcake liners.

Step 3

Bake the cupcakes until a toothpick inserted into the center comes out clean, about 12-15 minutes. Let cool completely.

Step 4

In a medium bowl, use a hand-held mixer to beat the powdered sugar, unsalted butter, ½ tablespoon milk, salt, and vanilla and almond extract to beat on low until combined. Increase speed high and beat until smooth and fluffy, 2-3 minutes. Add the additional ½ tablespoon of milk if necessary to get a spreadable consistency.

Step 5

Spread on cooled cupcakes. Top with sprinkles, if desired.