Heat oven to 350º and line cupcake pans with paper liners. In a liquid measuring cup, whisk together ¼ cup of milk, egg whites, and vanilla and almond extracts. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt on low speed. Add the butter and continue mixing on low until the mixture resembles wet sand, about 30 seconds. Mix in the remaining ¾ cup of milk, then increase speed to medium and continue mixing another 90 seconds. Reduce speed to low and add the egg white mixture in three additions, mixing well after each. Scrape down the side and bottom of the bowl as needed. Use a rubber spatula to gently fold in the sprinkles.

Divide the batter between the prepared cupcake liners, filling each about ⅔ full. Bake, rotating halfway through, for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan briefly, then transfer to a cooling rack to cool completely.

While the cupcakes are baking, prepare the vanilla buttercream. Once the cupcakes are cool, frost as desired and top with additional sprinkles.