2 tsp pure vanilla extract
seeds of one vanilla bean
1 Tbsp pure vanilla extract
a pinch of sea salt
plant based food coloring (if desired)
Preheat the oven to 375 degrees and position rack in center of oven. Line two 12 hole mini muffin pans with foil liners. Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well. Whisk oil, milk, vanilla extract, vanllla seeds, and almond extract together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in lemon juice vinegar and stir quickly, then fold in 1/4 cup confetti sprinkles. Transfer cake batter to prepared tins, filling 2/3 full and bake 10 minutes until tester inserted into center of one comes out clean. Cool cupcakes completely
To make frosting, whip cream cheese until smooth, then add agave, vanilla and salt beat until smooth. Beat in a few drops of food coloring if desired. Using a pastry bag and large tip, pipe the frosting into swirls on top of each cupcake and sprinkle with confetti sprinkles!