Preheat your oven to 350 and line a muffin tin with cupcake liners.
In a small bowl, combine your almond milk and vinegar to create "buttermilk."
In a small mixing bowl, combine your dry ingredients (flour, salt, baking powder).
In a large mixing bowl, whisk together your coconut oil and sugar. Add your eggs and whisk together. Add in your vanilla and almond milk mixture and whisk everything together.
Pour your dry ingredients into your wet ingredients and stir them together till all is well combined.
Pour your sprinkles in and gently fold them into your batter, being careful not to over-stir or your sprinkle colors could bleed into your batter.
Fill each cupcake liner about 2/3 way full with batter.
Bake for 19-22 minutes, or till the tops of you cupcakes are set, springy to touch, and a toothpick inserted comes out clean.
Let your cupcakes cool completely before putting any frosting on top.
Devour!