# 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, at room temperature
08 - 2 teaspoons pure vanilla extract
09 - 1/2 cup whole milk, at 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
# Directions:
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.
03 - In a large bowl, cream the butter and granulated sugar until light and fluffy, about 2–3 minutes using an electric mixer.
04 - Beat in eggs one at a time, then mix in the vanilla extract until fully incorporated.
05 - Add half of the dry ingredient mixture to the wet ingredients, mix gently. Add the milk, followed by the remaining dry ingredients. Mix until just combined, avoiding overmixing.
06 - Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack and allow to cool completely.
08 - Beat softened butter until creamy, then gradually add powdered sugar. Incorporate milk, vanilla, and a pinch of salt. Continue to beat the frosting for 2–3 minutes until light and fluffy.
09 - Once cupcakes are fully cooled, spread or pipe the buttercream onto each cupcake. Gently press edible flowers onto frosting to finish.
