Preheat oven to 350°F (180°C) and line a 12‑cupcake pan with paper liners.

In a large bowl cream the butter and sugar together until light and fluffy.

Add the eggs one at a time, beating well after each, then stir in the vanilla extract.

In a separate bowl whisk together the gluten‑free flour blend, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture, and mix until smooth.

Divide the batter evenly among the cupcake liners, filling each about three‑quarters full.

Bake for 18‑20 minutes, or until a toothpick inserted into the center comes out clean.

Cool the cupcakes completely on a wire rack.

For the frosting, beat the remaining butter until creamy, gradually add powdered sugar, then whisk in milk and vanilla until the buttercream is light and spreadable.

Pipe or spread the frosting onto the cooled cupcakes and serve.