# Components:
→ For the Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs, room temperature
05 - 1/2 cup whole milk, room temperature
06 - 1 1/2 teaspoons pure vanilla extract
07 - 1 1/2 teaspoons baking powder
08 - 1/4 teaspoon salt
→ For the Buttercream Flowers
09 - 1 cup unsalted butter, softened
10 - 3 1/2 cups powdered sugar, sifted
11 - 2 to 3 tablespoons whole milk or cream
12 - 1 1/2 teaspoons pure vanilla extract
13 - Food coloring in pink, yellow, green, and purple as desired
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat butter and sugar together using an electric mixer until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time to the butter mixture, mixing well after each addition. Stir in vanilla extract.
05 - Add half of the flour mixture and mix until just combined. Add milk, then the remaining flour mixture, mixing until smooth.
06 - Divide batter evenly among cupcake liners, filling each approximately 2/3 full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before decorating.
08 - Beat softened butter on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, mixing well.
09 - Add vanilla and 2 tablespoons milk; beat until smooth and fluffy. Add additional milk as needed to reach piping consistency.
10 - Divide buttercream into separate bowls and tint each with food coloring as desired.
11 - Fit piping bags with flower and leaf piping tips, such as Wilton 104, 352, or 1M. Fill each bag with colored buttercream.
12 - Pipe various flowers and leaves onto cooled cupcakes, using different colors and piping techniques to create a blooming effect.
