1. Preheat: Preheat your oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.

2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, sugar, baking powder, baking soda, and salt until well combined.

3. Cream Butter: In a large mixing bowl or stand mixer, beat the softened butter until creamy and smooth.

4. Add Eggs & Liquids: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. (The mixture might look slightly curdled; this is normal).

5. Combine: Add the dry ingredient mixture and the milk alternately to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined and smooth. Do not overmix.

6. Bake: Pour the batter into the cupcake liners, filling them about ⅔ full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.

7. Cool: Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

8. Make Frosting: While cupcakes cool, whip the butter for the frosting until pale and fluffy. Gradually add the powdered sugar, vanilla, and 2 tablespoons of cream. Beat on high speed for 3–4 minutes until light and creamy. Add more cream if needed for consistency.

9. Decorate: Pipe or spread the frosting onto the completely cooled cupcakes.