Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners.

In a small mixing bowl, combine 2 tablespoons of instant coffee granules with 1/2 cup of your chosen milk and stir until dissolved.

In a large bowl, beat together 1/2 cup of softened butter and 1 cup of sugar until creamy. Add 2 eggs, 1 teaspoon vanilla extract, and the milk-coffee mixture. Mix until fully incorporated.

In another bowl, whisk together 1 1/2 cups gluten-free flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Gradually add to the wet mixture, stirring gently until just combined.

Pour the batter into the prepared liners, filling each about 3/4 full. Bake for 18-20 minutes until springy and a toothpick comes out clean.

Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the frosting, mix 2 tablespoons instant coffee granules with 2 tablespoons milk until smooth. Beat 1/2 cup softened butter then gradually add 1 teaspoon vanilla and milk-coffee mixture. Sift in 2 cups powdered sugar and mix until well combined.

Frost the completely cooled cupcakes with the frosting, optionally adding sprinkles or chocolate shavings on top.