# What You’ll Need:
→ Cupcakes
01 - 1 ½ cups (190 g) all-purpose flour
02 - 1 tsp baking powder
03 - ¼ tsp baking soda
04 - ¼ tsp fine salt
05 - ½ cup (115 g) unsalted butter, softened
06 - 1 cup (200 g) granulated sugar
07 - 2 large eggs, room temperature
08 - 2 tsp pure vanilla extract
09 - ½ cup (120 ml) whole milk, room temperature
→ Buttercream Frosting
10 - ¾ cup (170 g) unsalted butter, softened
11 - 2 cups (240 g) powdered sugar, sifted
12 - 1 ½ tbsp whole milk
13 - 1 tsp pure vanilla extract
14 - Pinch of salt
→ Decoration
15 - ½ cup assorted edible flowers (e.g., violets, pansies, calendula, nasturtiums), rinsed and gently patted dry
# Directions:
01 - Preheat the oven to 350°F (180°C). 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 the butter and sugar together until light and fluffy (about 2–3 minutes).
04 - Beat in the eggs, one at a time, then mix in vanilla extract.
05 - Add half the dry ingredients to the wet mixture, mixing gently. Pour in the milk, then add the remaining dry ingredients. Mix until just combined—do not overmix.
06 - Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
07 - Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
08 - Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
09 - For the buttercream, beat the softened butter until creamy, then gradually add powdered sugar. Add milk, vanilla, and salt; beat until light and fluffy (about 2–3 minutes).
10 - Once cupcakes are cool, spread or pipe buttercream frosting on top.
11 - Decorate each cupcake with a selection of edible flowers. Gently press flowers onto the frosting so they adhere.
