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Preheat the oven to 350F and line a muffin tin with 12 cupcake liners.
In a medium size bowl combine the 1 ¾ cup flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined.
In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 cup sugar. Mix on medium speed for 2 minutes until light and fluffy.
Scrape down the bowl and add the egg, 2 egg whites and 2 tsp vanilla extract. Mix for 1 minute on medium speed.
Add in ⅓rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients. Mix only until combined. Do not overmix.
Remove the bowl from the mixer and add in the ¾ cup rainbow sprinkles. Mix lightly with spatula.
Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners ⅔ of the way full. Bake for 18-22 minutes or until the cake is set.
Frost with funfetti frosting and garnish with more sprinkles!