To make the cake, first preheat oven to 350F. Line two cupcake trays with cupcake wrappers.

In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken.

In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, and sugar.

Add in the vegan butter, and beat on low until it's incorporated and has a sandy texture.

In a small bowl, whisk together the oil, flaxseed mixture, nondairy yogurt, vanilla extract, almond extract and add them to the dry ingredients. Mix until combined.

Next, pour in the unsweetened nondairy milk, and beat on medium-low until smooth and creamy. Lastly, gently fold in the sprinkles.

Fill your cupcake wrappers about ⅔ of the way, and bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Set the cupcakes aside to cool.

To make the frosting, beat together the butter and shortening until smooth and creamy. Add in the almond and vanilla extracts, and mix to combine.

Beat in the powdered sugar, one cup at a time, until frosting is smooth and creamy but firm enough to be piped. If it is too stiff, add in a bit of nondairy milk.

Add in green food coloring until your frosting reaches the desired color.

Make sure your cupcakes have completely cooled off, then you can decorate! Fill a piping bag with a 1M decorating tip with the frosting, and pipe tall swirls by going in a circular motion around the cupcake. Repeat with all and top with sprinkles as desired. Enjoy!