# What You 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 (such as violets, pansies, calendula, nasturtiums), rinsed and gently patted dry
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper cupcake liners.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
03 - In a large bowl, cream unsalted butter and granulated sugar until light and fluffy, about 2–3 minutes using an electric mixer.
04 - Beat in eggs one at a time, then mix in vanilla extract until fully combined.
05 - Add half the dry mixture to the wet ingredients, mixing gently. Pour in whole milk, then add the remaining dry mixture, mixing until just combined. Do not overmix.
06 - Divide the batter evenly among prepared cupcake liners, filling each about two-thirds full.
07 - Bake at 350°F for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow cupcakes to cool in the tin for 5 minutes. Transfer cupcakes to a wire rack to cool completely.
09 - Beat softened butter until creamy. Gradually add sifted powdered sugar, then incorporate milk, vanilla extract, and salt. Beat until light and fluffy, about 2–3 minutes.
10 - Once cupcakes are cool, spread or pipe the buttercream frosting onto each cupcake.
11 - Adorn each cupcake with a selection of edible flowers. Gently press flowers onto the frosting to ensure adhesion.
