Preheat oven to 350 degrees. Spread flour out evenly on a 9x13 baking pan. Bake for 5 minutes. Let cool for 5 minutes before using in dough.

Use electric mixer with paddle attachment to beat butter, sugar, and powdered sugar until lightened and fluffy, about 2 minutes. Mix in milk, vanilla extract, and almond extract until well combined.

In a small bowl, stir together flour and salt. Then, mix into butter mixture until well incorporated. Stir in candy sprinkles.

Form dough into balls that are about 2 inches in size.

Place balls on parchment paper in freezer. Let freeze for at least 12 hours before using in cupcakes.

Preheat oven to 350 degrees. Line 16 muffin tins with paper cupcake liners.

Use electric mixer to beat butter and sugar until lightened and fluffy, about 2 minutes. Then beat in vanilla and almond extracts.

On low speed, mix in eggs, one at a time, until well incorporated. Scrape down sides as needed.

In a small bowl, stir together flour, salt, cornstarch, baking powder and baking soda. Alternate beating in flour mixture and buttermilk, in 2-3 additions, starting and ending with flour mixture.

Fold in sour cream until well incorporated.

Place 1-2 teaspoons of batter into the bottom of each cupcake liner. Then place a frozen cookie dough ball in each liner (you will not use all of the cookie dough balls).

Cover cookie dough balls with batter so that each muffin tin is about 2/3 of the way full.

Bake for 14-17 minutes, or until tops are golden brown. Let cool completely before decorating.

Use electric mixer to beat butter until lightened and smooth, about 1-2 minutes. Mix in salt and vanilla until well combined.

Alternate mixing in powdered sugar, 1/2 cup at a time, and milk, 1/2 tablespoon at a time, until desired consistency and sweetness level are reached.

Decorate cupcakes as desired. Roll the frosted cupcakes through sugar sprinkles, or sprinkle over frosting.