# 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. Line a 12-cup muffin tin with paper cupcake liners.
02 - In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly blended.
03 - In a large mixing bowl, beat the softened butter and granulated sugar until pale and fluffy, about 2–3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Blend in the vanilla extract.
05 - Add half of the dry ingredient mixture to the wet ingredients and mix gently. Pour in the milk, then add the remaining dry ingredients. Stir until just combined; avoid overmixing.
06 - Divide the batter evenly among the prepared liners, filling each about two-thirds full.
07 - Bake in the preheated oven for 16–18 minutes, or until a toothpick inserted into the center emerges clean.
08 - Allow cupcakes to cool in the muffin tin for 5 minutes, then transfer to a wire rack and cool completely.
09 - Beat softened butter in a clean mixing bowl until creamy. Gradually add powdered sugar. Pour in milk, vanilla, and a pinch of salt; continue beating until the frosting is light and fluffy, about 2–3 minutes.
10 - Once cooled, apply buttercream frosting on each cupcake using a spatula or piping bag.
11 - Garnish each frosted cupcake with a selection of edible flowers. Gently press flowers onto the buttercream so they adhere.
