# What You Need:
→ 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 - Optional: pastel-colored sprinkles
# How To Make:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat the butter and sugar together until light and fluffy, approximately 2 to 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
05 - Add the flour mixture to the wet ingredients in three parts, alternating with the milk. Begin and end with the flour mixture. Mix until just combined.
06 - Divide the batter evenly among the 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. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, milk, vanilla, and salt. Beat until smooth and fluffy, approximately 3 minutes.
09 - Once the cupcakes are completely cool, pipe or spread the buttercream on top of each cupcake.
10 - Decorate generously with edible flowers and, if desired, pastel-colored sprinkles. Serve immediately, or store in the refrigerator until ready to serve.
