Sunday Recipe

Preheat and prepare

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or silicone cups and arrange on a baking sheet for stable transfer.

Whisk dry ingredients

In a medium bowl, whisk together 1 3/4 cups gluten-free 1-to-1 baking flour, 1 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine sea salt until evenly combined.

Cream butter and combine wet

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), beat 1/2 cup softened unsalted butter on medium speed for about 1 minute until creamy. Add the 2 large eggs one at a time, beating 20–30 seconds after each addition until incorporated. Mix in 2 tsp vanilla extract.

Combine wet and dry

With the mixer on low, add about one-third of the dry ingredients and mix just until incorporated. Add half of the milk (3/8 cup) and mix until combined. Add another third of the dry ingredients, then the yogurt (1/4 cup), then the remaining milk and finally the last third of the dry ingredients. Mix on low-medium until the batter is smooth and uniform, scraping the bowl once. Do not overmix.

Portion and bake

Divide the batter evenly among the 12 liners, filling each about 2/3 full (approximately 3 tablespoons batter each). Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs and the tops are lightly golden.

Cool

Allow the cupcakes to cool in the tin for 5–7 minutes, then transfer to a wire rack to cool completely, at least 45 minutes, before frosting. Cooling completely prevents the buttercream from melting.

Beat butter

Place 1 cup softened unsalted butter in a clean bowl and beat on medium speed until smooth and pale, about 2–3 minutes.

Add sugar gradually

With the mixer on low, add 3 1/2 cups sifted powdered sugar one cup at a time, incorporating each addition fully. After the sugar is mostly combined, increase speed to medium and beat until light and fluffy, about 2 minutes.

Adjust flavor and texture

Add 1 1/2 tsp vanilla extract, 2 tbsp heavy cream, and 1/4 tsp fine sea salt. Beat on medium-high for 1–2 minutes until frosting is smooth and spreadable. If frosting is too thick, add 1 teaspoon of cream at a time until desired consistency. If too thin, add 2–4 tablespoons more powdered sugar and beat again.

Frost cupcakes

Transfer frosting to a piping bag fitted with your preferred tip or use an offset spatula. Pipe or spread frosting on cooled cupcakes. Start with a small swirl in the center and work outward, or spread evenly for a rustic look.

Top each frosted cupcake with a few fresh berries (about 1–2 per cupcake depending on size), a light sprinkle of grated lemon zest for brightness, and finish with edible flowers or sprinkles if using. Serve within 24 hours for best texture; refrigerate in an airtight container up to 3 days (bring to room temperature before serving).