Preheat oven to 350. In a bowl, mix flour, baking powder, baking soda, and salt. Set aside. In a microwave safe bowl, melt the butter. Next, add in canola oil and sugar. Mix until combined. The mixture will seem gritty, but that's okay. Allow the butter mix to reach room temperature (set it aside for 5-10 minutes), or power chill it in the fridge for a couple of minutes.

Once it has cooled down, add the egg, sour cream, milk, and extracts in the butter mix. Once combined, add in flour mixture. When that combines, add in the sprinkles and mix until just combined, otherwise the sprinkles will bleed too much.

Pour into muffin tins, filling each cup a little over 3/4 full.

Bake for about 20 minutes or until a cake tester comes out clean.

Cream butter until light and fluffy. Next, add in powdered sugar a cup at a time. I usually start with 3 cups, then add in the cream and vanilla. Once combined, I check to see if the consistency is correct. If it’s too runny, add in the rest of the powdered sugar 1/4 c at a time. If too thick, add in a bit more cream.

Pipe onto cooled cupcakes and sprinkle with sprinkles!