• Preheat oven to 325 degrees F. Prepare 24 standard muffin tins with paper cups.
• In a stand mixer, combine butter, oil and sugar until light and fluffy.
• Add eggs, one at a time, beating after each addition. Stir in vanilla.
• In a small bowl, sift gluten free flour blend, guar gum, baking powder and salt.
• Beginning with flour mixture, add about ⅓ of mix to egg mixture and combine. Then add about ⅓ of milk and combine. Continue alternating until flour mixture and milk is entirely incorporated.
• Very gently stir in ½ cup of sprinkles. Stir just enough to evenly distribute sprinkles. Too much stirring will cause the sprinkles to bleed their colors.
• Fill each muffin cup ¾ full with batter.
• Bake for 18-20 minutes, checking half way through to rotate the pan for even cooking if needed. The cupcake top should be slightly golden. Be careful not to over-bake as the white cake darken very fast. Remove from oven and allow to cool completely on a wire rack before frosting.

Frosting

• Place butter, powdered sugar, cream of tartar and salt in a stand mixer and beat until fluffy. Add milk, one tablespoon at a time, until you reach your desired consistency. Stir in vanilla. Feel free to use coloring at this point. Place in a piping bag and decorate your cupcakes, finishing with sprinkles.