# What You'll Need:
→ Cupcakes
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
# Method:
01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
02 - Whisk flour, baking powder, baking soda, and salt together in a medium mixing bowl.
03 - Beat unsalted butter and granulated sugar in a large bowl with an electric mixer until pale and fluffy, about 2–3 minutes.
04 - Incorporate eggs one at a time, mixing thoroughly between additions. Add vanilla extract and mix to combine.
05 - Add half of the dry mixture to the wet mixture and stir gently. Pour in whole milk, then add remaining dry ingredients and mix until just blended; avoid overmixing.
06 - Divide batter evenly among prepared liners, filling each approximately two-thirds full.
07 - Bake for 16–18 minutes until a toothpick inserted in the center emerges clean.
08 - Cool cupcakes in the tin for 5 minutes. Transfer to a wire rack and allow to cool completely.
09 - Beat softened butter until smooth. Gradually add powdered sugar. Mix in milk, vanilla extract, and salt. Beat until light and fluffy, about 2–3 minutes.
10 - Once cooled, spread or pipe buttercream onto each cupcake.
11 - Gently press assorted edible flowers onto the frosted surface of each cupcake to adhere.
