# What you 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, green, or desired colors
# How to make it:
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 mix until just combined. Pour in milk and mix gently. Add remaining flour mixture and mix until smooth and uniform.
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 emerges clean. Cool completely on a wire rack before decorating.
08 - Beat softened butter until creamy. Gradually add sifted powdered sugar, beating continuously until smooth and fluffy.
09 - Mix in vanilla extract and 2 tablespoons of milk. Add additional milk if necessary to achieve desired piping consistency.
10 - Divide buttercream into separate bowls and tint each portion with small amounts 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.
