Preheat oven to 350° F.
Grease a 12-cup muffin pan or line with paper cups.
Measure apple cider vinegar into a 2 cup measuring cup, then fill with almond milk to make 1 1/2 cups. Let stand until it curdles (about 5 minutes).
Whisk together the flour, sugar, baking powder, baking soda and salt.
In a separate bowl, whisk together almond milk mixture, coconut oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just blended.
Add sprinkles and stir again.
Spoon the batter into the muffin pan.
Bake in a preheated oven until the tops of cupcakes spring back lightly when pressed (about 15 to 20 minutes).
Allow the pan to cool completely before you frost with desired frosting.
Serve and enjoy!

1 tablespoon apple cider vinegar
1 1/2 cup almond milk
2 cup flour
1 cup white sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil (warmed until liquid)
1 1/4 teaspoon vanilla extract
1/3 cup rainbow sprinkles