# Components:
→ Cupcakes
01 - 1½ 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 - 1½ 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
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper cupcake liners.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium mixing bowl.
03 - In a large bowl, cream together unsalted butter and granulated sugar until light and fluffy, about 2–3 minutes using an electric mixer.
04 - Beat in the eggs one at a time, then mix in vanilla extract. Ensure mixture is homogenous.
05 - Add half of the dry ingredients to the wet mixture, mixing gently. Pour in whole milk, then add remaining dry ingredients. Stir until just combined; avoid overmixing.
06 - Divide batter evenly among the prepared cupcake liners, filling each about 2/3 full.
07 - Bake for 16–18 minutes or until a toothpick inserted into the center emerges clean.
08 - Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat softened butter until creamy. Gradually add powdered sugar while mixing. Incorporate whole milk, vanilla extract, and a pinch of salt; continue to beat until frosting is light and fluffy, about 2–3 minutes.
10 - Once cupcakes are fully cooled, spread or pipe buttercream frosting onto each one.
11 - Adorn each frosted cupcake with a selection of assorted edible flowers, gently pressing them into the buttercream.
