Preheat your oven to 175°C (350°F) and line your muffin tin with 12 paper liners.
In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt until thoroughly combined.
In a large bowl, cream the softened butter and sugar together on medium-high speed for 3 to 4 minutes until the mixture is pale and fluffy.
Add the eggs one at a time, beating well after each addition to ensure the emulsion holds.
Stir in the vanilla extract.
Reduce the mixer speed to low and add half of the dry ingredients, followed by the milk, and then the remaining dry ingredients. Mix only until the flour disappears to avoid overworking the batter.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove the tin from the oven and let the cakes cool for 5 minutes before transferring them to a wire rack to cool completely before frosting.