1. Preheat oven to 180°C (350°F) and line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, sift the flours and stir to combine.
3. In a large bowl, beat the dairy-free butter and sugar with an electric mixer until creamy.
4. Add eggs, one at a time, and vanilla extract. Beat until light and creamy.
5. Gradually add the sifted flour, alternating with almond milk, until the batter is well combined.
6. Spoon the mixture into the prepared pan, filling each liner about ¾ full.
7. Bake for 18-20 minutes or until the cupcakes are lightly golden and spring back when touched.
8. Cool the cupcakes completely on a wire rack before frosting.

For the Buttercream:

1. Using a hand mixer or stand mixer, beat the dairy-free butter for 1-2 minutes until creamy.
2. Add 3 cups of icing sugar and beat on medium until combined.
3. Add vanilla extract and almond milk. If the frosting is too thin, add an additional ½-1 cup of icing sugar until the desired consistency is reached.
4. Optionally, tint the buttercream with a few drops of food coloring.
5. Pipe the buttercream onto cooled cupcakes and top with sprinkles.