Gluten-Free Vanilla Birthday Cupcakes

Preheat oven to 350ºF. Line 10 spaces in a standard muffin tin with parchment liners. Set aside.

Place butter and cream into a sauce pan. Heat over low heat until butter has melted. Pour contents into the bowl of a stand mixer fitted with a paddle attachment. Allow to cool for 5 minutes.

Whisk eggs thoroughly in a separate bowl. Whisk in vanilla extract. With mixer on low, very slowly add egg mixture to cooled butter mixture. If butter mixture is still hot, you will scramble your eggs—no one wants scrambled eggs in their birthday cupcakes.

In a separate bowl, sift powdered sugar, flour, potato starch, and baking powder. Gradually add dry ingredients into wet ingredients, mixing until combined and smooth.

Evenly distribute batter among muffin liners, filling each 3/4 full. Bake for 18–19 minutes or until a cake tester inserted into the center of the cupcake comes out clean. Be sure not to over-bake. This will ensure a nice, tender crumb.