# What you'll need:
→ For the 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
→ For the 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
# Method:
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.
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 the flour mixture to the butter mixture and stir until just combined. Pour in the milk and mix gently. Add the remaining flour mixture and stir until smooth and free of lumps.
06 - Divide batter evenly among the cupcake liners, filling each approximately two-thirds full.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center emerges clean. Transfer to a wire rack and cool completely before decorating.
08 - Beat softened butter until creamy. Gradually add powdered sugar while beating until the mixture is 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 tint each portion with a small amount of food coloring gel to achieve delicate pastel shades.
11 - Fit piping bags with assorted flower piping tips and fill each with colored buttercream. Pipe floral designs including roses, blossoms, and leaves onto cooled cupcakes. Refrigerate briefly to set the buttercream.
