Step one: Preheat your oven to 350F and line a muffin pan with paper liners.
Step two: Whisk together Whole Milk Powder, flour, sugar, baking powder, baking soda, and salt in a large bowl until combined.
Step three: To the dry ingredients add water, vegetable oil, egg, vanilla, and almond extract. Mix until the batter is smooth. Gently stir in the sour cream.
Step four: Fold in sprinkles to cupcake batter.
Step five: Spray cupcake liners with nonstick cooking spray and fill each liners about ¾ of the way full.
Step six: Bake for 20 minutes or until a toothpick comes out clean when inserted. Allow for the cupcakes to cool completely before frosting.
Step seven: Allow for the cupcake to cool completely before frosting. Once cooled, top with your favorite vanilla frosting and more sprinkles.