Gluten Free Vanilla Cupcakes with Buttercream

Soft, fluffy, and loaded with vanilla flavor, these cupcakes are the kind of treat that makes people forget to ask what's in them — and that's exactly the point. The secret to their tender crumb is a combination of softened butter, room-temperature eggs, and a splash of sour cream stirred into the milk, which keeps the batter moist and the texture surprisingly close to a classic wheat-based cupcake. Gluten free baking has a reputation for being gummy or dense, but the alternating flour-and-milk method here builds just enough structure without overworking the batter. The silky buttercream — whipped with heavy cream and a pinch of salt — pipes beautifully and holds its swirl, so these look just as good as they taste. This batch makes a full dozen, which is perfect for a birthday party, a bake sale, or just having a few on hand for the week. Store them in an airtight container and they stay fresh and delicious without any compromise on texture.

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