Sprinkle-Filled Cupcakes with Marshmallow Buttercream

INGREDIENTS

1 1/8 tsp

(1/2 packet) unflavored gelatin

2 tbsp

cool water, to bloom gelatin

1/2

scraped vanilla bean or 1/2 teaspoons vanilla extract

1/4 cup

plus 2 tablespoons (3 ounces) water

1/4 cup

plus 3 tablespoons (5 ounces) light corn syrup

1 cup

granulated sugar

1/4 tsp

Diamond Crystal kosher salt, half as much if iodized

2 1/2 sticks

unsalted butter, soft but cool (about 65 degrees F)

2 cups

bleached cake flour, sifted

1 stick

unsalted butter, at cool room temperature*

1/3 cup

virgin coconut oil, solid but creamy*

1 cup

plus 2 tablespoons (8 ounces) granulated sugar

1 1/4 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

Diamond Crystal kosher salt, half as much if iodized

large egg whites, about 1/2 cup or 4 1/4 ounces), at room temperature*

1 tbsp

vanilla extract

1/2 tsp

almond extraact

1 cup

cultured low-fat buttermilk, at room temparture*

4 oz

sprinkles of your choice, for filling and topping