# What You'll Need:
→ Cupcake Base
01 - 1 ½ 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 - 1 ½ 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 Make It:
01 - Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
02 - Whisk flour, baking powder, baking soda, and salt together in a medium mixing bowl.
03 - In a large bowl, beat unsalted butter and granulated sugar with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until combined.
05 - Add half of the dry ingredients to the wet mixture and mix gently. Pour in whole milk, followed by the remaining dry ingredients. Blend until just combined, avoiding overmixing.
06 - Distribute 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 - Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
09 - In a mixing bowl, beat softened butter until creamy. Gradually add sifted powdered sugar. Pour in milk, vanilla, and a pinch of salt; beat until light and fluffy for 2–3 minutes.
10 - Once cupcakes are completely cool, spread or pipe buttercream frosting onto each cupcake.
11 - Top with assorted edible flowers, pressing gently onto the buttercream to secure.
