# Components:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon fine salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons pure vanilla extract
09 - 1/2 cup whole milk, room temperature
→ Buttercream Frosting
10 - 3/4 cup unsalted butter, softened
11 - 2 cups powdered sugar, sifted
12 - 1 1/2 tablespoons whole milk
13 - 1 teaspoon pure vanilla extract
14 - pinch of salt
→ Decoration
15 - 1/2 cup assorted edible flowers, rinsed and gently dry
# Directions:
01 - Preheat oven to 350°F. Line a standard 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 - Using an electric mixer, cream the softened butter and granulated sugar until light and fluffy for approximately 2 to 3 minutes.
04 - Add eggs one at a time to the creamed mixture, beating thoroughly after each addition. Stir in vanilla extract.
05 - Add half the dry mixture to the wet batter, mixing gently. Pour in whole milk, then add remaining dry ingredients. Mix until just combined, avoiding overmixing.
06 - Distribute batter evenly among cupcake liners, filling each about two-thirds full. Bake for 16 to 18 minutes, or until a toothpick inserted in the center emerges clean.
07 - Allow cupcakes to cool in the tin for 5 minutes. Transfer to wire rack to cool completely.
08 - Beat softened butter until creamy. Gradually add sifted powdered sugar. Blend in milk, vanilla extract, and salt, beating until frosting is light and fluffy for 2 to 3 minutes.
09 - Spread or pipe buttercream onto cooled cupcakes, covering tops evenly.
10 - Adorn each cupcake with a selection of edible flowers. Gently press flowers onto frosting to secure.
