Ingredients
2/3 cup butter, softened1-3/4 cups sugar2 large eggs, room temperature1-1/2 teaspoons vanilla extract2-1/2 cups gluten-free all-purpose baking flour2-1/2 teaspoons baking powder1/2 teaspoon xanthan gum1/2 teaspoon salt1-1/4 cups 2% milkFROSTING:1/2 cup butter, softened1 package (8 ounces) cream cheese, softened3 cups confectioners’ sugar2 teaspoons vanilla extract1 to 2 tablespoons 2% milk
Preparation
Preheat oven to 350°. Line 24 muffin cups with paper liners.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, xanthan gum and salt; add to creamed mixture alternately with milk, beating well after each addition.
Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
For frosting, in a large bowl, beat butter, cream cheese, confectioners’ sugar and vanilla until smooth. Gradually beat in enough milk to achieve desired consistency. Frost cupcakes. Refrigerate leftovers.
