# What You 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, at room temperature
08 - 2 teaspoons pure vanilla extract
09 - 1/2 cup whole milk, at 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 It:
01 - Preheat the 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, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition, then blend in the vanilla extract.
05 - Add half of the dry ingredient mixture to the wet ingredients, mixing gently. Pour in the milk and then add the remaining dry ingredients. Mix just until incorporated; avoid overmixing.
06 - Divide the batter evenly among the prepared liners, filling each about two-thirds full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat the softened butter until creamy. Gradually incorporate the powdered sugar. Add milk, vanilla extract, and salt, beating until the frosting is light and fluffy, about 2 to 3 minutes.
10 - Once the cupcakes are completely cool, spread or pipe the buttercream frosting onto each cupcake.
11 - Garnish each frosted cupcake with edible flowers, gently pressing them onto the surface to secure.
