# Ingredient List:
→ 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 (such as violets, pansies, calendula, nasturtiums), rinsed and gently patted dry
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper cupcake liners.
02 - In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, use an electric mixer to cream butter and sugar until light and fluffy, approximately 2–3 minutes.
04 - Add eggs one at a time, beating well after each addition. Blend in vanilla extract.
05 - Add half of the dry mixture to the wet ingredients, mixing gently. Pour in milk, then add the remaining dry ingredients. Mix until just combined to avoid overmixing.
06 - Divide batter evenly among cupcake liners, filling each liner about two-thirds full.
07 - Bake for 16–18 minutes until a toothpick inserted in the center of a cupcake comes out clean.
08 - Let cupcakes 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, then milk, vanilla extract, and a pinch of salt, beating until light and fluffy for 2–3 minutes.
10 - Once cupcakes are fully cooled, use a spatula or piping bag to cover each cupcake with buttercream frosting.
11 - Arrange edible flowers atop the frosted cupcakes, gently pressing each flower to ensure it adheres to the buttercream.
