Preheat oven to 350.
Measure out your non-dairy milk in a liquid measuring cup and add in 1 tsp of apple cider vinegar. Set aside to allow the milk to curdle.
Add your softened butter to a large mixing bowl until creamy
Add in sugar and vanilla. Beat until combined and fluffy
Add the dry ingredients in this order to the mixture: - 1 cup flour- Baking soda- Baking powder- Salt- Remaining 1/2 cup flourThen add in almond milk mixture until smooth Add in sprinkles, then add your mixture to a lined cupcake pan and bake for 20-24 minutes.Note: The cupcakes will be VERY light in color, so don't base their readiness off of color alone. Insert a toothpick and if it comes out clean, it's ready! While your cupcakes are baking, mix your icing ingredients together by adding your softened butter to a bowl and mix until creamy. Add powdered sugar in 1/2 cup at a time until it's reached your desired thickness (2.5- 3 cups).
When cupcakes have cooled, ice them with the frosting. Enjoy!