Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners. This temperature helps create cupcakes with a fluffy interior and a slightly crisp edge.

In a medium-sized bowl, combine the cake flour, baking powder, baking soda, and salt, whisking them together until fully blended. This step is crucial for evenly distributing the leavening agents, which helps the cupcakes rise consistently for a light, airy texture.

In a large mixing bowl, beat the eggs on medium speed for about 10-20 seconds, until slightly foamy. Gradually add the sugar, beating until the mixture becomes smooth and light in color.

Add the vanilla extract and oil to the egg mixture and continue beating until fully combined. The oil helps keep your cupcakes moist, even a day or two after baking.

Turn the mixer to low and gradually add half of the flour mixture. Then, pour in the milk, followed by the rest of the flour mixture. Lastly, add the sour cream and mix until just combined

Gently fold the sprinkles into the batter. Over-mixing can cause the sprinkles to bleed, so just a few gentle folds will do.

Fill each liner about two-thirds full with batter. Bake in the preheated oven for 12-14 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Allow the cupcakes to rest in the pan for a few minutes to set, then carefully transfer them to a wire rack to cool completely. Once they have cooled, generously frost them with your preferred buttercream or cream cheese frosting, and sprinkle with extra colorful sprinkles or edible glitter to add a fun and festive touch.