Heat you oven to 325 degrees. Make sure the oven rack is in the middle position.
Melt the white chocolate and oil in a microwave safe bowl. Microwave in 30-second increments at 50 percent power, about 2 minutes total, stirring in between each 30-second increment. Once melted, whisk to smooth. Set aside to cool slightly.
Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Whisk together eggs and vanilla in a large bowl.
Add sugar and whisk until smooth and combined.
Add sour cream and white chocolate mixture, whisk thoroughly combined.
Add your dry ingredients into your wet ingredients, whisk together until combined and smooth.
Gently fold in your sprinkles, being careful not to over mix.
Place your cones into your mini muffin tin, making sure they don't touch. You will have to bake in batches.
Using a small scoop, fill each cone with 1 1/2 scoops of batter.
Bake your cupcakes for about 22 minutes or until the tops begin to brown and a toothpick inserted into the center comes out clean.
Remove to a cooling rack to cool completely before frosting.