Gluten-free Butter Pecan Cupcakes - Recipe

For the cupcakes:
2 3/4 cups gluten-free all-purpose flour
3/4 cup superfine sugar
1 1/2 tbsp. baking powder
pinch of salt
2 lightly beaten eggs
4 tbsp. unsalted butter, melted
1 1/4 cups milk
1 tsp. vanilla extract
1 cup roughly chopped pecans
1/2 cup chopped dates

1. Preheat the oven to 400F. In a medium bowl, mix the flour, sugar, baking powder, and salt with a whisk. In a large bowl, beat the eggs, butter, milk and vanilla with an electric mixer on low speed until just combined. Add the dry ingredients and stir until nearly combined. Fold in the pecans and dates. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
1/2 cup butter, softened
2 cups confectioners/icing sugar
2 tbsp. milk

2. Cream the butter with an electric mixer until light and fluffy. Beat in the icing sugar, 1 cup at a time, alternating with a tablespoon of milk until all ingredients are combined and the icing is light and fluffy. Frost each cupcake and sprinkle with additional chopped pecans, if desired.

Makes approximately 12 cupcakes