# What you'll need:
→ Cupcake Base
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
# How-To Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat unsalted butter and granulated sugar until light and fluffy, approximately 2–3 minutes.
04 - Beat in the eggs one at a time, then mix in vanilla extract until well combined.
05 - Add half of the dry mixture to the wet ingredients and mix gently. Incorporate whole milk, then add remaining dry mixture. Stir until just combined—avoid overmixing.
06 - Divide the batter evenly among liners, filling each about two-thirds full.
07 - Bake for 16–18 minutes or until a toothpick inserted in the center comes out clean.
08 - Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
09 - Whip the softened butter until creamy. Gradually add powdered sugar. Incorporate milk, vanilla, and salt. Beat until light and fluffy, about 2–3 minutes.
10 - Spread or pipe buttercream over cooled cupcakes.
11 - Decorate each frosted cupcake with assorted edible flowers, gently pressing to secure.
