• Preheat the oven to 350°F and line a muffin tin with paper cups or lightly oil the tin.
• In a medium size bowl, add the gluten-free flour, almond flour, salt, baking powder, and baking soda. Use a whisk to stir the ingredients together, breaking up any clumps. Set the bowl aside.
• Take a large mixing bowl or use the bowl of a stand mixer and add the eggs, cane sugar, and vanilla extract. Use a mixer to cream the ingredients together. Then add in the lemon juice, oil, and cold water.
• Pour the dry ingredients into the wet and use the mixer on low speed to combine the batter until it is nice and smooth. Pause as needed to scrape down the sides of the bowl, ensuring that no flour is stuck and continue mixing.
• Then fill each muffin cup about ⅔ the way with batter and bake in the oven for 20 minutes or until an inserted toothpick comes out clean. Allow cupcakes to cool completely before frosting them.

Vanilla Buttercream Instructions

• Place the softened butter into the bowl of a stand mixer or a large bowl with a handheld mixer and slightly cream the butter on low speed.
• Then pour in the vanilla extract, water, and powdered sugar. Beat well with the mixer, gradually increasing the speed from low to medium / medium-high. Stop the mixer as needed to scrape down the sides of the bowl. Beat until the buttercream is smooth and creamy.
• Spread or pipe onto completely cooled cupcakes.