For gluten-free, all you need to do is replace the regular flour with gluten-free flour (according to the direction of the brand that your using) and follow the recipe as normal.
Makes 12 cupcakes
1 stick (110g) butter
2/3 cup (135g) sugar
1 tsp baking powder
1/4 tsp salt
2 tsp vanilla extract
1 1/2 cups (190g) flour
1/3 cup (75g) sour cream
1/4 cup (60ml) milk
Preheat the oven to 350F (180C) and line a muffin pan with paper liners.
Prepare the vanilla cupcakes. In a medium bowl combine flour, baking powder and salt. In another bowl combine sour cream with milk.
In a mixing bowl cream butter and sugar until light and fluffy. Add eggs, one at a time, vanilla extract and mix to combine. Add flour mixture and milk mixture and mix until well incorporated.
Scoop batter evenly among liners, about 2/3 full each. Bake for about 20 minutes, until golden. Transfer to wire rack to cool completely before filling and frosting.