Add in the remaining dry ingredients and beat until a batter forms. Be sure to spoon and level the flour, do not scoop straight from the bag.
Use a cookie scoop, ice cream scoop, or regular spoon to add the batter to lined cupcake tins. Fill about 2/3 to 3/4 of the way up.
Bake for 16-22 minutes or until a toothpick comes out clean. 18 minutes is perfect in my oven, but all ovens are different.
Remove from the oven, let cool for 10 minutes in the cupcake tray and then carefully remove and finish cooling on a cooling rack.
To make the buttercream, add the stick of butter to a bowl and beat with an electric mixer until fluffy.
Beat in the sugar and vanilla until fluffy. If needed, thin it out with 1-2 tbsp of milk.
Spread or pipe the buttercream over the cooled cupcakes and enjoy!
The buttercream will make enough to spread a generous amount on top of each cupcake, but not enough if you want to pipe the frosting on top (as pictured). If you are planning on piping, you'll want to double the recipe.Once prepared, these cupcakes will keep at room temperature for 3-5 days in an air tight container.I used Bob's Red Mill GF 1:1 Baking Flour in the blue bag, which I suggest using for this recipe. You can try other blends, but make sure it has xanthan gum in the mix. Different blends will yield different results, so keep this in mind!You can use all melted butter or all oil in the cupcakes, but I think the texture and flavor is best with a mix of both.