Preheat and prep: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This helps cupcakes release easily and stay moist.

Whisk the dry ingredients: In a medium bowl, whisk the gluten free flour, almond flour, sugar, baking powder, baking soda, and salt. Break up any almond flour clumps with your whisk.

Mix the wet ingredients: In a large bowl, whisk the eggs, melted butter, buttermilk, and vanilla until smooth. Make sure the butter isn’t hot, or it can scramble the eggs.

Combine: Add the dry ingredients to the wet. Stir with a spatula until just combined. The batter should be smooth but thick. Avoid overmixing.

Fill the liners: Divide the batter evenly among the liners, filling each about two-thirds full. A cookie scoop makes this tidy and consistent.

Bake: Bake for 16–20 minutes, until the tops spring back when lightly pressed and a toothpick comes out mostly clean with a few moist crumbs.

Cool completely: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack. Cool fully before frosting to prevent melting.

Make the frosting: In a stand mixer or with a hand mixer, beat 1 cup softened butter on medium-high for 2 minutes until pale and fluffy. Add powdered sugar in 2–3 additions, beating on low at first. Add vanilla and 2 tablespoons cream or milk, then beat on high for 2–3 minutes until light and creamy. Adjust with more sugar for thickness or a splash more cream for silkiness.

Frost: Spread or pipe frosting onto cooled cupcakes. For a smooth swirl, use a large round or star tip. Add sprinkles if you like.

Let them set: If the frosting feels soft, chill the cupcakes for 10–15 minutes to set the swirl before serving.