Preheat oven to 170°C and drop muffin paper cups in your mini-cupcake tin.
Place the butter into in the bowl of a stand mixer (you can also use an electric hand mixer), and beat until creamy. Add remaining ingredients and mix until smooth.
Pour in the mini-cupcake tin. Bake at 170°C for 15 minutes for mini cupcakes, count 25-30mn for normal cupcakes. Stick a toothpick in the center of a cupcake should come out dry.
Allow to cool before decorating with the icing of your choice.
Recipe by Anne-Sophie Vidal - Fashion Cooking at https://www.fashioncooking.fr/2016/10/gluten-free-cupcakes/