Ingredients
Method
Prepare the Cupcakes
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and milk.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool completely before frosting.
Make the Frosting
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing on low speed until combined.
- Add the heavy cream and vanilla extract, and beat on high speed until light and fluffy.
- Transfer the frosting to a piping bag fitted with a decorative tip.
Decorate the Cupcakes
- Pipe the floral buttercream frosting onto each cooled cupcake.
- Garnish with edible flower petals for a beautiful presentation.
Nutrition
Notes
These cupcakes can be made a day in advance and stored in an airtight container. Use different edible flowers for variety.