Preheat oven to 400 degrees. Line two baking sheets with parchment paper or silicone mats. Set aside.
In the bowl of a stand mixer, add sugar and butter together and beat until light and creamy, about 3 minutes. Add baking powder, extracts, and salt and mix until combined.
Add eggs, one at a time, until completely combined. Scrap the sides of the bowl to help the ingredients combine.
Add one cup of flour to the butter mixture and mix until completely combined. Add 1/3 cup milk and mix until combined. Repeat with another cup of flour and then the last 1/3 of milk. Finish with the last cup of flour and stop when it's combined but don't mix beyond that.
Remove bowl from stand mixer and scrape excess batter off the paddle. Add 2/3 cup of sprinkles to batter and gently mix with a spatula. Do not over mix or else the sprinkles will run and turn the batter different colors. It should only take about 10 stirs to combine, MAX.
Using a small cookie scoop (1.5 tablespoons), scoop out batter and place on cookies sheets about 2 inches apart. You will probably need to use a third cookie sheet to fit all the cakes. Bake for 7-8 minutes, or until a toothpick comes out clean once inserted. I would err on side of overcooking instead of undercooking. If you undercook, the cookies will crinkle on the top and be doughy in the middle and not light and fluffy. I knew when mine were done when the bottoms were golden brown.
Once they are done cooking, remove from oven and let them cool for 5 minutes on baking sheet and then transfer parchment paper/silicone mat to cooling rack. Let them cool completely before adding frosting.