# What You’ll Need:
→ Cupcakes
01 - 1½ 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 - 1½ 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
# Method:
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 mixing bowl.
03 - Beat unsalted butter and granulated sugar in a large bowl until light and fluffy, about 2–3 minutes using an electric mixer.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until smooth.
05 - Add half the dry ingredients to the butter mixture and mix gently. Pour in the whole milk, then add remaining dry ingredients. Mix only until just combined; avoid overmixing.
06 - Divide batter evenly among cupcake liners, filling each about two-thirds full. Bake for 16–18 minutes, until a toothpick inserted in the center comes out clean.
07 - Let cupcakes rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat softened butter until creamy. Gradually incorporate powdered sugar. Add whole milk, vanilla extract, and salt. Beat until light and fluffy, about 2–3 minutes.
09 - Once cooled, pipe or spread buttercream frosting on each cupcake.
10 - Arrange assorted edible flowers on the frosted cupcakes and gently press to adhere.
