# 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 (such as violets, pansies, calendula, nasturtiums), 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 - Whisk the flour, baking powder, baking soda, and salt in a medium bowl until evenly combined.
03 - Using an electric mixer, beat the softened butter with granulated sugar for 2–3 minutes, or until light and fluffy.
04 - Add eggs one at a time, mixing after each addition. Blend in the vanilla extract.
05 - Gently mix in half the dry ingredients. Pour in the milk, followed by the remaining dry ingredients. Mix just until combined to avoid overmixing.
06 - Spoon batter into cupcake liners, filling each about two-thirds full.
07 - Bake for 16–18 minutes, or until a toothpick inserted in the center of a cupcake emerges clean.
08 - Let cupcakes rest in the tin for 5 minutes before transferring to a wire rack to cool completely.
09 - Beat softened butter until smooth. Gradually add powdered sugar, then mix in milk, vanilla, and a pinch of salt. Beat until frosting is light and fluffy, about 2–3 minutes.
10 - Spread or pipe buttercream frosting onto the cooled cupcakes.
11 - Gently place assorted edible flowers atop the frosted cupcakes, pressing lightly so that flowers adhere.
