Preheat oven to 350°F.

Mix cake mix, sour cream, vegetable oil, eggs, water, vanilla instant pudding mix, and vanilla extract in a large bowl.

Add ¼ cup of sprinkles to batter and stir to combine.

Pour cupcake batter into cupcake liners in a muffin tin filling each liner 2/3 full.

Bake approximately 30 minutes at 350°F or until you can put a toothpick in the center of a cupcake and it comes out clean.

Cool completely.

After cupcakes have cooled cut a small hole in the top of each cupcake, do NOT go all the way through the bottom.

Save the core from the cupcake and trim it so you have a small cap for your filled cupcake.

Fill each cupcake with sprinkles.

Cap each cupcake with the trimmed core.

Pipe vanilla frosting on using the Vanilla Pillsbury Pastry Bag.

Top each frosted cupcake with sprinkles.

Enjoy!