Preheat the oven to 350 degrees F and line a standard muffin pan with paper liners. Spray inside the liners with oil, to prevent cupcakes from sticking.
Prepare aquafaba: Add the liquid from a can of chickpeas to a small-medium bowl. Beat with a hand mixer until foamy, about 1-2 minutes. It doesn't have to have stiff peaks, but it should be quite foamy. This is your egg replacement. When ready to use, you will measure 6 tablespoons of the foamy white part.
Make vegan buttermilk: Combine the almond milk and apple cider vinegar in a measuring cup or small bowl and stir a little. Set aside to curdle for a few minutes.
In a large mixing bowl, add the softened vegan butter and sugar. Mix with an electric hand mixer on medium speed until creamed together, about 2 minutes.
Now add in the 6 tablespoons whipped aquafaba and vanilla. Mix on medium speed again until well combined, about 1 minute.
Stop the mixer for a moment and add the dry ingredients in this order: flour, baking powder, baking soda, salt. Mix on low speed until just incorporated, then slowly pour in the almond milk/vinegar mixture, and continue to mix until smooth and well combined. Fold in 1/2 cup of sprinkles gently with a spoon.
Fill the liners 2/3 full and bake for 20-24 minutes, until a toothpick inserted comes out clean.
Completely cool the cupcakes before frosting.
Frost generously with Vanilla Vegan Frosting. Top with more sprinkles.