Perfect Gluten Free Classic Cupcakes

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

In a large bowl, mix together gluten-free flour, sugar, baking powder, and salt.

In a separate bowl, beat the butter until creamy and smooth. Add eggs one at a time, beating well after each addition.

Gradually add the flour mixture alternating with the milk, beginning and ending with the flour. Stir until just combined.

Add the vanilla extract and mix well.

Pour the batter into the prepared muffin tin, filling each cup about two-thirds full.

Bake for 20-25 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.

Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Once cool, decorate with your chosen gluten-free frosting.