Preheat oven to 350 degrees. Line cupcake pan with cupcake liners and spray each one with non-stick cooking spray.
In a medium bowl combine eggs, egg white and the vanilla. Set aside.
In a bowl with an electric mixer fitted with a paddle attachment, combine dry ingredients and mix on a low speed for 30 seconds.
Add butter and milk. Mix on a low speed until just combined. Increase to medium speed and mix for 1-2 minutes.
Scrape down the sides of the bowl and add egg white mixture in 2 separate batches. Beat on medium speed until it is just combined.
Stir in sprinkles.
Using a medium ice cream scoop, scoop batter into cupcake liners.
Place frozen ball of cookie dough in the center of the cupcake.
Bake for 18-20 minutes, or until wooden toothpick comes out clean.
Place on a cooling rack to cool.