# What You'll Need:
→ 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 bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, cream unsalted butter and granulated sugar using an electric mixer until light and fluffy, about 2 to 3 minutes.
04 - Beat in eggs one at a time, then mix in vanilla extract until thoroughly combined.
05 - Gently mix in half of the dry ingredients. Pour in whole milk, then add remaining dry ingredients. Mix until just combined, avoiding overmixing.
06 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
08 - Let cupcakes rest in the tin for 5 minutes, then relocate to a wire rack to cool completely.
09 - Beat softened butter until creamy. Gradually add powdered sugar, then incorporate milk, vanilla extract, and salt. Continue beating until light and fluffy, about 2 to 3 minutes.
10 - When cupcakes are fully cooled, spread or pipe buttercream frosting evenly atop each.
11 - Adorn each cupcake with a selection of edible flowers, gently pressing onto frosting for secure attachment.
