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Preheat your oven to 350 degrees Fahrenheit and spray two standard cupcake pans with cooking spray (don’t use paper or parchment cupcake liners, but silicone liners will work!).
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In a medium-sized bowl, whisk together the sorghum flour, oat flour, erythritol, baking powder, baking soda, and salt.
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In a stand mixer bowl with whisk attachment, add the almond milk, applesauce, egg whites, vanilla paste, stevia extract, natural butter flavor, and almond extract. Mix on medium-low speed until completely smooth and mixed through.
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Turn off the mixer, dump in the dry ingredients, then whisk on low speed to combine. Scrape down the sides of the bowl and mix one last time.
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Remove the bowl from the mixer and gently fold in the rainbow sprinkles. Scoop the batter into the prepared pans.
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Bake for 24 minutes, or until the surface of the cakes spring back when tapped. Frost and serve immediately after the cupcakes have cooled! Enjoy.
