plush confetti cupcakes

Make the cupcakes: Heat oven to 350°F. Place cupcake liners in a 12-cup standard tin.In a large bowl, whisk flour, sugar, baking powder, and salt together until well-mixed. Make a slight well in the center and add the non-dairy milk, oil, lemon juice, vanilla, and almond. Whisk the wet and dry ingredients together just until no lumps remain. Stir in sprinkles (the higher amount is shown here) with a flexible spatula.Divide batter between 12 cups; each will be 2/3 full. Bake for 15 to 20 minutes, until a toothpick inserted into the center of each cake comes out batter-free. Let cupcakes cool completely — this took about 5 minutes outside on a freezing day.To finish: Beat cream cheese with powdered sugar and vanilla until lightly whipped. Dollop about 1.5 tablespoons on each cupcake and spread it out in swirls. Finish with an extra pinch of sprinkles.Do ahead: Cupcakes keep in the fridge for several days, but they won’t last that long.