# What You Need:
→ Cupcake Base
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. 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 until evenly blended.
03 - In a large mixing bowl, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 2 to 3 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract until smooth.
05 - Add half of the dry ingredients to the creamed butter mixture, mixing gently. Pour in the milk, then add the remaining dry ingredients. Mix just until combined. Do not overmix.
06 - Divide batter evenly among the cupcake 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 - Remove cupcakes from the oven and allow them to cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
09 - In a bowl, beat the softened butter until creamy. Gradually add powdered sugar, beating until combined. Add milk, vanilla, and a pinch of salt. Beat until frosting is light and fluffy, 2 to 3 minutes.
10 - Once cupcakes are completely cool, spread or pipe buttercream frosting onto each cupcake.
11 - Arrange assorted edible flowers on top of the frosted cupcakes, gently pressing them into the buttercream so they adhere.
