# What You 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
# Step-by-Step:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly incorporated.
03 - In a large bowl, cream softened butter and granulated sugar until light and fluffy, about 2–3 minutes using an electric mixer.
04 - Beat in eggs one at a time, fully blending after each addition. Mix in vanilla extract until smooth.
05 - Add half of the dry ingredients to the creamed mixture and mix gently. Pour in the milk, then add the remaining dry ingredients. Mix until just combined—avoid overmixing.
06 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full.
07 - Bake for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.
08 - Let cupcakes cool in the tin for 5 minutes. Transfer to a wire rack and cool completely before decorating.
09 - Beat softened butter until creamy. Gradually add powdered sugar, then blend in milk, vanilla extract, and salt. Continue beating until light and fluffy, about 2–3 minutes.
10 - Spread or pipe buttercream onto cooled cupcakes using a spatula or piping bag.
11 - Select edible flowers and gently press them onto the frosting so they adhere securely.
