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!).

In a medium-sized bowl, whisk together the sorghum flour, oat flour, erythritol, baking powder, baking soda, and salt.

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.

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.

Remove the bowl from the mixer and gently fold in the rainbow sprinkles.  Scoop the batter into the prepared pans.

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.