Preheat oven to 350-degrees. Line two cupcake tins with cupcake liners and set aside.

In a medium-sized bowl, whisk together the flour, baking powder, nutmeg and salt. Set aside.

In bowl of your stand mixer, affixed with the paddle attachment, beat the shortening until light and fluffy (1-minute). Add the sugar to the shortening and beat on medium speed until shortening and sugar mixture is light and fluffy. Add eggs one at a time to the sugar mixture, beating each egg into the mixture completely before adding the next egg. Add vanilla extract and butter extract and mix to combine. Scrape down the sides of the bowl.

Add the flour mixture and milk alternately to the sugar mixture, ending with the flour. Beat the mixture until just incorporated. Do not over mix. Fold in the sprinkles.

Pour batter into prepared cupcake pans, filling liners approximately two-thirds full. Bake cupcakes, one tin at a time, in preheated 350-degree oven for 18-minutes. Remove cupcakes from pan and place on wire rack to cool. Frost cupcakes with your desired frosting.