# What You'll Need:
→ Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs, room temperature
05 - 1/2 cup whole milk
06 - 1 1/2 teaspoons vanilla extract
07 - 1 1/2 teaspoons baking powder
08 - 1/4 teaspoon salt
→ Pastel Buttercream
09 - 1 cup unsalted butter, softened
10 - 3 1/2 cups powdered sugar, sifted
11 - 2 to 3 tablespoons whole milk
12 - 2 teaspoons vanilla extract
13 - Food coloring gels in pink, yellow, lavender, and green
# How-To Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat softened butter and sugar together until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract until fully combined.
05 - Add half of the flour mixture to the butter mixture and blend until just combined. Pour in milk and mix gently. Add remaining flour mixture and stir until smooth.
06 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full.
07 - Bake for 18 to 20 minutes until a toothpick inserted in the center emerges clean. Transfer to a wire cooling rack and cool completely before decorating.
08 - Beat softened butter until creamy. Gradually add sifted powdered sugar, beating until smooth and fluffy.
09 - Mix in vanilla extract and 2 tablespoons of milk. Add additional milk as needed to achieve desired piping consistency.
10 - Divide buttercream into separate bowls and add small amounts of food coloring gel to each bowl to create soft pastel shades.
11 - Fit piping bags with assorted flower piping tips and fill with colored buttercream. Pipe floral designs such as roses, blossoms, and leaves onto cooled cupcakes. Refrigerate briefly to set.
