How to make it:
Preheat oven to 350° F. Line a cupcake pan with paper liners.

In a large bowl gently mix together the flour, baking powder, baking soda and salt. Set aside.

In a medium bowl, whisk together the milk, granulated sugar, light brown sugar, avocado oil, vinegar and the vanilla. (If you don't have avocado oil, use vegetable oil.)

Slowly add the dry ingredients into the milk mixture and whisk to combine. It should be fairly liquidy.

Using a spatula, fold in 1 cup of rainbow sprinkles until combined.

Using a cookie scoop to fill the cupcake tins ¾ way to the top.

Bake for 18- 20 minutes, checking doneness with a toothpick when the tops of the cupcakes are light golden brown.

Remove cupcakes from the pan and cool on a wire rack. Wait to frost until fully cooled.

How to make the frosting:

(If the vegan butter is too soft, place in the freezer for 10 minutes or so. You want it to whip up with somewhat stiff peaks.) Using an electric hand mixer, mix together the butter and the vanilla.

Add the powdered sugar one cup at a time until fully combined. Then add in the cocoa powder and combine. 

Add in a small pinch of salt to taste.

Frost the cupcakes when cooled. If you're making them ahead, store in an airtight container out of any sunlight. You can even refrigerate until ready to serve.

Happy celebrating!