Preheat the oven to 350°F. In a medium bowl, whisk together all of the dry ingredients until well combined.
Add the half and half, oil, eggs, and vanilla to the dry ingredients. Mix everything together until well combined, making sure to scrape the bottom and sides of the mixing bowl until you have a smooth batter.
Line a cupcake pan with paper liners. Using a spoon or an ice cream scoop, fill each liner about half way full.
Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
Notes
Click on the time in the instructions to start a timer!StorageStore unfrosted cupcakes at room temperature in an airtight container for 2-3 days. If you use a dairy-based frosting, refrigerate cupcakes in an airtight container for 4-5 days. Cupcakes can also be frozen for 3-4 months. Cooking Tips
We're only filling the cupcake liners half way to avoid having a muffin top on the cupcakes. This helps give the frosting a flatter surface, so it doesn't lean or fall off.
If you want to stay with unfrosted cupcakes, you can fill them all the way to the top of the cupcake tin to get a larger rise on the top. After they've completely cooled, dust the cupcakes with powdered sugar.
If you don't want to use cupcake liners, grease your muffin pan and lightly dust with gluten free flour before filling with cupcake batter.