Preheat the oven to 350 degrees Line a cupcake tin with liners.
In a small bowl, whisk together the flour, baking powder and salt. Set it aside.
Add the butter to the bowl of an electric mixer and beat it until creamy. Add the sugar and beat with the butter on high speed until fluffy, 2 to 3 minutes. Add in the egg and egg white, mixing well on medium speed until combined. Scrape down the sides of the bowl if needed. Add in the oil and vanilla extract, beating on medium speed for another minute.
With the mixer on low speed, add in half of the dry ingredients. Pour in the milk. Add in the other half of the dry ingredients and mix them on medium speed until the batter is combined. Use a large spatula to gently stir in the sprinkles.
Use an ice cream scoop or tablespoon measure to fill the cupcake liners 2/3 of the way full. Bake the cupcakes for 18 to 22 minutes, or until the tops are golden and the center is set. Resist the urge to open the oven during bake time! Let the cupcakes cool completely before frosting.