# What You Need:
→ Cupcakes
01 - 1 ½ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ¼ teaspoon baking soda
04 - ¼ teaspoon fine salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons pure vanilla extract
09 - ½ cup whole milk, room temperature
→ Buttercream Frosting
10 - ¾ cup unsalted butter, softened
11 - 2 cups powdered sugar, sifted
12 - 1 ½ tablespoons whole milk
13 - 1 teaspoon pure vanilla extract
14 - Pinch of salt
→ Decoration
15 - ½ cup assorted edible flowers, rinsed and gently patted dry
# How-To Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper cupcake liners.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat unsalted butter and granulated sugar until light and fluffy, approximately 2 to 3 minutes using an electric mixer.
04 - Add eggs one at a time, mixing thoroughly after each addition. Blend in pure vanilla extract until combined.
05 - Add half of the dry ingredients to the butter mixture and mix gently. Pour in whole milk, then add remaining dry ingredients. Mix until just combined, avoiding overmixing.
06 - Divide batter evenly among cupcake liners, filling each about two-thirds full.
07 - Bake in the preheated oven for 16 to 18 minutes or until a toothpick inserted into the center emerges clean.
08 - Allow cupcakes to cool in the muffin 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 incorporate whole milk, vanilla extract, and a pinch of salt. Continue beating until light and fluffy, around 2 to 3 minutes.
10 - Spread or pipe buttercream frosting onto each cooled cupcake.
11 - Adorn each frosted cupcake with assorted edible flowers, gently pressing them onto the frosting to secure.
