# 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
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk flour, baking powder, baking soda, and salt together until well combined.
03 - Using an electric mixer, cream unsalted butter and granulated sugar in a large bowl until light and fluffy, about 2 to 3 minutes.
04 - Beat in eggs one at a time. Add vanilla extract and mix until fully integrated.
05 - Mix in half of the dry ingredients gently. Add whole milk, then the remaining dry mixture, stirring until just combined. Do not overmix.
06 - Divide batter evenly among liners, filling each approximately two-thirds full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
08 - Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat softened butter until creamy. Gradually add powdered sugar, followed by milk, vanilla, and a pinch of salt. Continue mixing until buttercream is light and fluffy, about 2 to 3 minutes.
10 - Once cupcakes are fully cool, spread or pipe buttercream frosting onto each.
11 - Adorn each cupcake with a selection of edible flowers, gently pressing them onto the frosting so they adhere.
