3tablespoonssprinklesjimmies recommended, plus more for sprinkling on top
For the glaze:
3tablespoonsmilkplus more as needed
1/2teaspoonclear imitation vanilla extract
1/4teaspoonpure almond extract
Adjust oven racks to center position and preheat oven to 425°F. Spray two 6-cavity donut pans with nonstick cooking spray and set aside.
In a large bowl, whisk together the flour and cornstarch. Whisk in the sugar, baking powder, and salt until well blended. Stir in buttermilk, eggs, butter, vanilla, and almond extract until batter is smooth and combined, but do not over-mix. Quickly stir in the sprinkles. Evenly divide the batter between the prepared donut pans.
Bake for 7 to 9 minutes until the edges of the donuts begin to turn a light golden brown and the tops of the donuts spring back when lightly touched. Cool the donuts for 3 minutes in the pans before turning them out onto a cooling rack, and then allow them to continue to cool while you mix up the glaze.
Make the glaze by whisking together the powdered sugar, milk, clear vanilla, almond extract, and salt. If glaze is too thick, stir in additional milk -- 1/2 teaspoon at a time -- until the consistency is just right. Dip one side of each donut into the glaze, set back on the rack, and immediately sprinkle with sprinkles. Allow to set for a few minutes before serving, or for at least 30 minutes before stacking or storing.