Gluten-Free Vanilla Cupcakes With Buttercream Frosting

1. 1

   Preheat oven to 350u00b0F and line the cupcake tins.

2. 2

   In a large bowl, combine flour, baking powder, and salt. Set aside.

3. 3

   In a stand mixer on medium low, cream butter and sugar. Add eggs and vanilla extract. When combined, slowly add milk and half-and-half, and mix until fully incorporated.

4. 4

   Turn mixer to the lowest speed and slowly add dry ingredients to the wet. Once added, turn the mixer speed up for a minute to beat out any lumps that have formed.

5. 5

   Divide batter into muffin tins, filling at least 3/4 full (this batter will not rise as much as traditional cake batter). Let sit for a few minutes and tap the tray lightly on the counter to dislodge any bubbles in the batter.

6. 6

   Bake cupcakes for 25-30 minutes, until a toothpick can be inserted into the center and comes out clean.

7. 7

   While the cupcakes are cooling, make the frosting

8. 8

   For the buttercream:

9. 9

   In a stand mixer, combine butter, vanilla and half the powdered sugar. Mix until it comes together, then slowly add remaining powdered sugar 1/2 cup at a time (or you will have powdered sugar dust everywhere). When all the sugar has been added, check the frosting consistency. Add a tablespoon or two of half-and-half to thin the frosting until it reaches the desired consistency.

10. 10

    Allow cupcakes to cool completely before frosting, otherwise the frosting will melt and slide off the cupcakes. Use a metal spatula, the back of a spoon, or a piping bag to apply the frosting as desired. Sprinkle with optional white sugar or sprinkles to decorate.

* Per serving · 4 servings · Values may vary.