# Ingredient list:
→ 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, rinsed and gently patted dry
# Cooking steps:
01 - Preheat oven to 350°F. Line muffin tin with paper cupcake liners.
02 - In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt.
03 - Using an electric mixer, beat softened butter with granulated sugar until pale and fluffy, about 2–3 minutes.
04 - Blend eggs into mixture one at a time, followed by vanilla extract.
05 - Mix in half the dry ingredients, then add milk and remaining dry ingredients. Stir just until combined; avoid overmixing.
06 - Divide batter evenly into prepared liners, filling each about two-thirds full.
07 - Bake on center rack for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow cupcakes to cool in muffin tin for 5 minutes, then transfer to wire rack to cool completely.
09 - Beat softened butter until smooth, gradually add powdered sugar. Mix in milk, vanilla, and salt; whip until light and airy, about 2–3 minutes.
10 - Once completely cool, spread or pipe buttercream frosting onto cupcakes.
11 - Arrange edible flowers atop each cupcake, pressing gently so they adhere.
