# What You'll Need:
→ 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 (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 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and fine salt until fully blended.
03 - In a large bowl, use an electric mixer to cream unsalted butter and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract until homogeneous.
05 - Mix in half of the dry ingredients to the wet mixture, followed by addition of milk. Add remaining dry ingredients and mix until just combined; avoid overmixing.
06 - Divide batter evenly among cupcake liners, filling each about two-thirds full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cupcakes cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
09 - In a medium bowl, beat softened butter until creamy. Gradually add sifted powdered sugar. Add milk, vanilla extract, and pinch of salt; beat until smooth and light, approximately 2 to 3 minutes.
10 - Once cupcakes are fully cooled, spread or pipe buttercream frosting over each cupcake.
11 - Adorn each cupcake with assorted edible flowers. Gently press flowers into frosting to secure.
