Preheat oven to 350°F and line a muffin pan with liners or spray with gluten-free nonstick cooking spray.

In a large bowl cream the butter until smooth. Add the sugar beat until smooth.

Add eggs and vanilla extract and mix until fully combined and smooth.

Add gluten-free flour, baking powder, and salt and mix until combined.

Pour in milk and mix for 2 minutes on medium until batter is smooth.

Scoop the cake batter into the lined muffin pan. I always use a greased ice cream scoop when making cupcakes and muffins. It measures out the perfect amount and is less messy than trying to spoon batter into the pan.

Bake cupcakes for 25 minutes. Please watch your oven because all ovens are different. I like to check my cupcakes with a toothpick to make sure they are done too.

Allow cupcakes to completely cool before frosting. I like to use a baking cooling rack.

Vanilla Buttercream

In a large bowl, cream butter until smooth.

Add the pure vanilla extract and mix until fully combined.

Add the confectioners’ sugar 1 cup at a time and mix until fully combined.

Add the milk and beat until smooth and spreadable.

I like to line a piping bag in a tall glass and then add the frosting. It makes it easier and less mess to fill. My favorite frosting tip is the Wilton 1M.