Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners.

In a large mixing bowl, whisk together the avocado oil and granulated sugar until smooth and glossy.

Add the eggs and beat until light and fluffy, about 2 minutes.

Combine the gluten-free flour blend, salt, baking powder, plant-based milk, and vanilla extract, stirring gently.

Divide the batter evenly into the prepared muffin tin, filling each liner about two-thirds full.

Bake for 18-20 minutes until a golden color is achieved; check doneness by pressing the center.

Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack.

Whip the plant-based butter and vanilla extract together until creamy, about 2 minutes.

Gradually add the powdered sugar and enough plant-based milk for a smooth consistency.

Frost cooled cupcakes with the prepared frosting and decorate with optional sprinkles.