Moist, fluffy, and easy gluten-free cupcakes with creamy vanilla-almond frosting. Perfect for birthdays, beginners, and healthy dessert lovers.
Ensure your gluten-free flour blend contains xanthan gum.
Use room temperature eggs and almond milk for better mixing.
Substitute sour cream with dairy-free yogurt for a dairy-free version.
For added nutrition, replace ¼ cup of the flour with almond flour.
Store in an airtight container at room temp for 2 days or refrigerate up to 5 days.