2 disposable muffin pans
Cupcake liners
Mixer with paddle attachments and mixing bowl
Medium mixing bowl and whisk
Wire cooling rack
Sifter
3 cups gluten free flour
1 3/4 cups sugar
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1 cup butter, room temperature, cut into 1/2 inch cubes
4 eggs
1 cup buttermilk
2 tsp vanilla

2 disposable muffin pans 3 cup s gluten free flour 1 3/4 cups sugar 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp kosher salt 1 cup butter, room temperature, cut into 1/2 inch cubes 4 eggs 1 cup buttermilk 2 tsp vanilla

Preheat oven to 350 f or 180 c. Line 2 disposable cupcake pans with paper liners.
In the bowl of a stand mixer fitted with paddle attachment, sift the flour, baking powder, baking soda and salt. Add the sugar. Mix on low speed until well combined.
Add in butter, a few cubes at a time, until the mixture is well blended and resembles course sand.
Add in eggs one at a time.
Add buttermilk and vanilla and mix on medium high for 2 minutes or until batter is smooth, scraping down the sides with a spatula as needed.
Fill cupcake liners about 2/3 full and bake for 15 minutes or until a toothpick inserted into the center comes out clean.
Cool in pans for ten minutes then put on wire cooling rack to cool before icing.