# What's Needed:
→ 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 (e.g., 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 salt.
03 - In a large mixing bowl, cream unsalted butter with granulated sugar using an electric mixer until light and fluffy, approximately 2–3 minutes.
04 - Beat in eggs one at a time, then blend in pure vanilla extract until fully incorporated.
05 - Add half the dry mixture to the wet mixture, mixing gently. Pour in whole milk, then add remaining dry mixture. Mix until just combined, avoiding overmixing.
06 - Divide batter evenly among liners, filling each approximately two-thirds full.
07 - Bake for 16–18 minutes, or until a toothpick inserted in 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 - Using an electric mixer, beat softened butter until creamy. Gradually add sifted powdered sugar. Add whole milk, vanilla extract, and a pinch of salt. Beat until frosting is light and fluffy, about 2–3 minutes.
10 - Once cupcakes are fully cooled, spread or pipe buttercream frosting onto each.
11 - Arrange assorted edible flowers atop the frosted cupcakes, gently pressing flowers to adhere.
