# 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:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper cupcake liners.
02 - Whisk flour, baking powder, baking soda, and salt together in a medium bowl.
03 - In a large mixing bowl, beat the butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
05 - Add half the dry ingredients to the wet mixture and mix gently. Pour in the milk, then add the remaining dry ingredients; mix until just combined without overmixing.
06 - Divide batter evenly among liners, filling each approximately two-thirds full.
07 - Bake for 16 to 18 minutes. Test doneness with a toothpick inserted in the center—cupcakes are done when it comes out clean.
08 - Allow cupcakes to cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat softened butter until creamy. Gradually add powdered sugar, then incorporate milk, vanilla, and salt. Beat until light and fluffy, about 2 to 3 minutes.
10 - Once cupcakes are fully cooled, spread or pipe buttercream frosting onto each.
11 - Adorn each cupcake with assorted edible flowers. Gently press flowers onto frosting so they adhere.
