Cupcakes: Preheat the oven to 350° F. Line muffin pans with baking cups. Measure almond milk in a liquid measuring cup and add white vinegar; set aside. In a large bowl, whisk flour, Clabber Girl Baking Powder, Clabber Girl Baking Soda, and salt; set aside. With an electric mixer, cream butter until smooth. Add sugar and vanilla; beat until fluffy. Add flour mixture, alternating with almond milk, beginning and ending with flour mixture. Mix until just blended. Stir in sprinkles with a spatula. Divide batter evenly among the pans, filling about 3/4 full. Bake 18 to 20 minutes or until inserted toothpick comes out clean. Cool on wire cooling rack.

Frosting: With an electric mixer, cream butter until smooth, add vanilla and mix to combine. Add powdered sugar and blend on low until combined. Add splashes of almond milk to reach the desired consistency. Pipe frosting onto cupcakes and garnish with sprinkles.