Vanilla cupcakes with buttercream, adorned with edible flowers—perfect for bright, beautiful celebrations.
# Ingredient List:
→ 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 (such as violets, pansies, calendula, nasturtiums), rinsed and gently patted dry
# How-To Steps:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper cupcake liners.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium mixing bowl.
03 - Cream the unsalted butter and granulated sugar until light and fluffy using an electric mixer, approximately 2–3 minutes.
04 - Beat in eggs one at a time, then incorporate vanilla extract until well blended.
05 - Mix in half of the dry ingredients. Add the milk, then gently mix in the remaining dry ingredients until just combined. Avoid overmixing.
06 - Divide the batter evenly among the cupcake liners, filling each approximately two-thirds full.
07 - Bake for 16–18 minutes. Cupcakes are done when a toothpick inserted in the center comes out clean.
08 - Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack until completely cooled.
09 - Beat softened butter until creamy. Gradually add sifted powdered sugar. Incorporate milk, vanilla extract, and a pinch of salt. Beat for 2–3 minutes until frosting is light and fluffy.
10 - Spread or pipe buttercream onto completely cooled cupcakes using a spatula or piping bag.
11 - Arrange edible flowers on each cupcake, gently pressing them onto the frosting to ensure adherence.
