Preheat oven to 350 degrees. Line cupcake pans with paper cupcake liners.
Sift together flour blend, baking powder, baking soda, and salt. Set aside.
In large mixing bowl, stir together coconut milk, water and vinegar, until slightly curdled. Add sugar, oil, and vanilla extract. Slowly whisk in flour mixture and mix until combined. Stir in 1/4 cup sprinkles.
Pour batter into prepared cupcake pan. Bake for 16-18 minutes, or until toothpick inserted in center of cupcake comes out clean. Place cupcakes on cooling rack and cool completely.
To make buttercream, beat together shortening and vegan butter for 1 minute in large stand mixer.
Add sifted powdered sugar, 2 tablespoons coffee creamer and vanilla. Beat for 2 minutes. Add an additional tablespoon coffee creamer if needed.
Beat the buttercream until light and fluffy. Place in piping bag with star tip and frost cooled cupcakes. Best enjoyed within 1-2 days.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2014/09/gluten-free-vegan-funfetti-cupcakes.html