# What You'll Need:
→ Cupcake Base
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons pure vanilla extract
09 - 1/2 cup whole milk, room temperature
→ Pastel Butterfly Buttercream
10 - 1 cup unsalted butter, softened
11 - 3 1/2 cups powdered sugar, sifted
12 - 2 tablespoons whole milk
13 - 1 teaspoon vanilla extract
14 - Gel food coloring in pastel pink, yellow, green, blue, and purple
→ Decoration
15 - Edible butterfly decorations or wafer paper butterflies
16 - Sprinkles (optional)
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Whisk together flour, baking powder, baking soda, and salt in a mixing bowl. Set aside.
03 - In a large bowl, cream softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes, using an electric mixer.
04 - Beat in eggs one at a time, then mix in vanilla extract until well combined.
05 - Add dry ingredients in two additions, alternating with the milk, and mix until just incorporated.
06 - Divide batter evenly among cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes or until a toothpick inserted in the center emerges clean. Transfer to a wire rack and cool completely.
07 - Beat softened butter on medium speed until creamy. Gradually add powdered sugar with the mixer on low speed.
08 - Pour in milk and vanilla extract, then beat on high speed for 2 to 3 minutes until buttercream is light and fluffy.
09 - Divide buttercream among 4 or 5 bowls and tint each with a chosen pastel gel coloring. Mix well to achieve consistent shades. Arrange colored buttercream side by side in a piping bag fitted with a large star tip for swirled piping.
10 - Pipe a generous swirl of pastel buttercream onto each cooled cupcake.
11 - Adorn each cupcake with edible butterfly decorations and sprinkles as preferred.
