Gluten-free Vanilla Cupcakes with Buttercream Frosting

Preheat oven to 350ºF and line the cupcake tins.

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

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.

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.

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.

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

While the cupcakes are cooling, make the frosting

For the buttercream:
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.

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.