# 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 Prepare:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper cupcake liners.
02 - In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large mixing bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
04 - Add eggs one at a time, mixing after each addition. Blend in vanilla extract until fully integrated.
05 - Add half of the dry ingredient mixture to the wet ingredients, mixing gently. Pour in milk, followed by the remaining dry ingredients, and mix until just combined. Avoid overmixing.
06 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full.
07 - Bake for 16–18 minutes, or 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 - For the frosting, beat softened butter until creamy. Gradually add sifted powdered sugar. Add milk, vanilla extract, and salt; continue beating until frosting is light and fluffy, about 2–3 minutes.
10 - Once cupcakes have cooled, spread or pipe buttercream frosting over each cupcake.
11 - Adorn each cupcake with assorted edible flowers, gently pressing flowers into the frosting to secure.
