According to Ms. Celiac Says (via her Twitter):

When stopping by the Whole Foods booth, I learned that Whole Foods Gluten Free Bakehouse will soon be releasing a gluten free chocolate cupcake with chocolate icing and a gluten free vanilla cupcake with vanilla icing. I was able to sample them and they were delicious (photographed above). I am definitely looking forward to seeing these in stores.

Speaking of Whole Foods, they recently posted on their blog about cupcakes for special diets (much more in their post and comments):

Replace dairy ingredients with non-dairy ingredients. I often substitute non dairy milk and yogurt for the “real stuff” in recipes. As with flours, the ratio is 1:1. I have found that unsweetened, plain almond milk is the closest thing to dairy milk out there. I have used it in quiches, puddings and hot cocoa. Coconut milk yogurt is a fairly new option, and it works well in these cupcakes to contribute a rich flavor and a moist texture. Try using it for buttermilk-just thin it with a little almond milk, coconut milk or water to make it the consistency of buttermilk, and use it in cornbread, pancakes, breads, muffins, etc. Many non dairy milk substitutes contain added sugar, and I avoid these by carefully reading labels. If I want something sweeter, I can add a little natural sweetener on my own.