Preheat your oven to 350F degrees and line your cupcake pan with paper liners.
In a large bowl, beat the egg whites (I recommend using the whisk attachment until peaks form. The should be white in color (not just frothy). Set aside
In a medium bowl whisk together the flour, baking powder and salt.
In a separate large bowl beat the butter and sugar on medium speed until fluffy. Then beat in the oil, vanilla extract and almond extract.
Slowly add in about 1/3 of your flour mixture and beat on a low speed until combined.
Then mix in about 1/2 of the milk, followed by about 1/3 more of the flour mixture. Finally, beat in the rest of the milk, followed by the last 1/3 of the flour mixture. Turn off the mixer and scrape down the sides of the bowl in between each addition.
Carefully fold the egg whites into the batter using a rubber spatula. When done, you should no longer see streaks of egg white in the batter.
Very, very gently fold the sprinkles into the batter.
Spoon the batter into the lined cupcake pan filling each about 2/3 full. You should end up with 11 or 12 cupcakes in total.
Bake for 16-18 minutes, until a toothpick inserted in the centre comes out clean.
Cool in the pan for at least 15 minutes then carefully transfer to a wire rack to continue cooling.