Gather the ingredients.

Preheat Oven to 350 degrees. Line cupcake tin with cupcake liners and set aside.

In a medium-sized bowl, sift together the GF Flour, Baking Powder and Salt. Set aside.

Using a stand mixer fitted with the paddle attachment, cream the Softened Butter with the Granulated Sugar and Vanilla Extract until light and fluffy.

Add the Egg Whites to the Butter mixture, mixing until well-blended.

Slowly begin adding the Flour Mixture to the Butter mixture, alternating with the Milk, until all of the ingredients are mixed together and batter is smooth.

Pour batter into the prepared cupcake tin, filling each cupcake liner 2/3 full (you may have enough batter for a couple of extra cupcakes).

Bake for 15-18 minutes (my oven runs a little bit hot, so my cupcakes are ready in 15 minutes), or until toothpick comes out clean.

Cool in pan for about 10 minutes before transferring the cupcakes to a wire rack to cool completely.

Using a stand mixer fitted with the whisk attachment, whisk the butter until smooth and creamy.

Slowly add the powdered sugar to the creamed butter until completely mixed. Increase speed to medium-high and whisk until fluffy.

Next, add the Vanilla Extract and Heavy Cream, whisking on medium-high until light and fluffy (you may add extra Heavy Cream, if needed).

Pipe the frosting onto the cupcakes, using whichever tip you desire (I used a Star tip)...or simply spread onto the cupcakes with a butter knife for a smooth effect. Top with Pearl candies or any other sprinkle, etc.

Enjoy!