# 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 (such as violets, pansies, calendula, nasturtiums), rinsed and gently patted dry
# How-To Steps:
01 - Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper cupcake liners.
02 - In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly blended.
03 - In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until pale and fluffy, approximately 2–3 minutes.
04 - Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until evenly distributed.
05 - Add half of the dry mixture to the butter mixture and mix gently. Pour in the milk, then add the remaining dry ingredients. Stir until just combined, avoiding overmixing.
06 - Divide the batter evenly among the cupcake liners, filling each approximately two-thirds full.
07 - Bake for 16–18 minutes, or until a toothpick inserted into the center of a cupcake emerges clean.
08 - Allow cupcakes to rest in the tin for 5 minutes, then transfer to a wire rack and let cool completely.
09 - In a clean mixing bowl, beat softened butter until creamy. Gradually add sifted powdered sugar, then mix in milk, vanilla extract, and salt. Continue beating until the frosting is light and fluffy, around 2–3 minutes.
10 - Once fully cooled, spread or pipe buttercream frosting onto each cupcake.
11 - Adorn each cupcake with a selection of edible flowers, gently pressing them into the frosting so they adhere.
