# 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, 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 oven to 350°F. Arrange paper liners in a standard 12-cup muffin tin.
02 - In a medium mixing bowl, whisk flour, baking powder, baking soda, and salt until well combined.
03 - Using an electric mixer, beat unsalted butter and granulated sugar together in a large bowl for 2 to 3 minutes until light and fluffy.
04 - Beat eggs into the creamed mixture one at a time, ensuring each egg is fully incorporated before adding the vanilla extract.
05 - Add half the dry mixture to the wet ingredients, mixing gently. Pour in whole milk, then add the remaining dry mixture. Mix just until combined. Avoid overmixing.
06 - Distribute the cupcake batter evenly among the 12 liners, filling each about two-thirds full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
08 - Allow cupcakes to cool in the tin for 5 minutes, then place on a wire rack to cool completely.
09 - Beat softened butter until creamy, then gradually incorporate powdered sugar. Add milk, vanilla, and a pinch of salt; beat for 2 to 3 minutes until frosting is light and fluffy.
10 - Once cupcakes are fully cooled, spread or pipe buttercream frosting over the tops.
11 - Arrange assorted edible flowers atop each frosted cupcake, pressing gently so flowers adhere.
