# What You’ll Need:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon fine salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons pure vanilla extract
09 - 1/2 cup whole milk, room temperature
→ Buttercream Frosting
10 - 3/4 cup unsalted butter, softened
11 - 2 cups powdered sugar, sifted
12 - 1 1/2 tablespoons whole milk
13 - 1 teaspoon pure vanilla extract
14 - Pinch of salt
→ Decoration
15 - 1/2 cup assorted edible flowers, rinsed and gently patted dry
# How To Make It:
01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
02 - In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a separate large bowl, use an electric mixer to cream the butter and granulated sugar until light and fluffy, about 2–3 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
05 - Add half of the dry mixture to the butter and sugar mixture, mixing gently. Pour in the milk, then add remaining dry ingredients. Mix just until combined; avoid overmixing.
06 - Divide batter evenly among cupcake liners, filling each about two-thirds full.
07 - Bake for 16–18 minutes until a toothpick inserted in the center emerges clean.
08 - Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat softened butter until creamy. Gradually add sifted powdered sugar, then add milk, vanilla extract, and salt. Continue beating for 2–3 minutes until light and fluffy.
10 - Once cooled, use a spatula or piping bag to spread or pipe buttercream frosting atop each cupcake.
11 - Decorate frosted cupcakes with an assortment of edible flowers, gently pressing flowers onto the frosting.
