# 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 liners.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium mixing bowl.
03 - In a large bowl, use an electric mixer to cream unsalted butter and granulated sugar until pale and fluffy, about 2 to 3 minutes.
04 - Beat in eggs one at a time, then mix in the vanilla extract until incorporated.
05 - Add half the dry mixture to the butter mixture and mix gently. Add milk, followed by the remaining dry mixture. Stir just until combined; avoid overmixing.
06 - Divide cupcake batter evenly among liners, filling each about two-thirds full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out 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 add milk, vanilla, and salt. Continue beating until light and fluffy, about 2 to 3 minutes.
10 - Once cupcakes have cooled, spread or pipe buttercream frosting onto the tops.
11 - Arrange edible flowers atop each cupcake, gently pressing them into the buttercream to adhere.
