Preheat the oven to 350°. Warm the whole milk for 2-3 minutes in the microwave but don’t boil it. To the warmed milk adding the melted butter, canola oil, almond, and vanilla extracts. In a separate bowl whisk together the flour, baking powder, and salt and set aside.

Beat the egg whites and sugar on medium speed with a balloon whisk in a stand mixer until fluffy, about 5 minutes.

Gradually add the flour mixture to the egg mixture. Spoon about 1/2 cup of the batter into the milk mixture and whisk it well. Slowly pour the contents of the measuring cup into the batter running the mixer on low speed.

Finally, scrape the bowl and fold in the sprinkles. Line a 12-tin cupcake pan with liners and spoon the batter evenly. Bake the cupcakes for 17-20 minutes. Cool thoroughly before frosting.