# What You’ll Use:
→ For the Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs, room temperature
05 - 1/2 cup whole milk, room temperature
06 - 1 1/2 teaspoons vanilla extract
07 - 1 1/4 teaspoons baking powder
08 - 1/4 teaspoon salt
→ For the Buttercream
09 - 1 cup unsalted butter, softened
10 - 3 cups powdered sugar, sifted
11 - 2 tablespoons whole milk
12 - 1 teaspoon vanilla extract
13 - Pinch of salt
→ For Decoration
14 - 1 cup edible flowers such as violets, pansies, nasturtiums, or marigold petals
15 - Pastel-colored sprinkles, optional
# How-To:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat softened butter and sugar together until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract.
05 - Add the flour mixture to the wet ingredients in three parts, alternating with milk. Begin and end with the flour mixture. Mix until just combined.
06 - Divide batter evenly among muffin cups, filling each approximately two-thirds full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
08 - In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, milk, vanilla, and salt. Beat until smooth and fluffy, approximately 3 minutes.
09 - Once cupcakes are completely cool, pipe or spread buttercream on top of each cupcake.
10 - Decorate generously with edible flowers and pastel-colored sprinkles if desired. Serve immediately or store in refrigerator until ready to serve.
