# Ingredient List:
→ Cupcakes
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: pastel pink, yellow, green, blue, purple
→ Decoration
15 - Edible butterfly decorations or wafer paper butterflies
16 - Sprinkles (optional)
# Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Whisk flour, baking powder, baking soda, and salt in a bowl. Set aside.
03 - In a large bowl, cream softened butter and granulated sugar until light and fluffy, about 2–3 minutes using an electric mixer.
04 - Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
05 - Add dry ingredients in two batches, alternating with milk. Mix until just combined; do not overmix.
06 - Divide batter evenly among liners, filling each about two-thirds. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
07 - Remove cupcakes from tin and cool completely on a wire rack.
08 - Beat softened butter on medium speed until creamy. Gradually add powdered sugar, mixing on low. Incorporate milk and vanilla, then beat on high for 2–3 minutes until light and fluffy.
09 - Divide buttercream into 4–5 bowls. Tint each with a different pastel gel color, mixing thoroughly.
10 - Fit a piping bag with a large star tip. Spoon colored buttercream side by side for a swirled effect.
11 - Pipe buttercream onto cooled cupcakes in a generous swirl. Top with butterfly decorations and sprinkles as desired.
