# Components:
→ 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, green, or desired colors
# Directions:
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.
03 - In a large bowl, beat softened butter and granulated sugar 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.
05 - Add half the flour mixture to the butter mixture and stir until just combined. Add milk and mix, then add the remaining flour mixture. Mix until smooth and fully incorporated.
06 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before decorating.
08 - Beat softened butter until creamy. Gradually add powdered sugar, beating until smooth and fluffy.
09 - Mix in vanilla extract and 2 tablespoons milk. Add additional milk as needed to achieve desired consistency.
10 - Divide buttercream into separate bowls and tint each portion with a small amount of food coloring to create pastel shades.
11 - Fit piping bags with flower piping tips and fill with colored buttercream. Pipe floral designs including roses, blossoms, and leaves onto cooled cupcakes. Chill briefly to set the buttercream.
