# What You'll Need:
→ 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, and purple
→ Decoration
15 - Edible butterfly decorations or wafer paper butterflies
16 - Sprinkles, optional
# Directions:
01 - Preheat oven to 350°F. Line the muffin tin with cupcake liners.
02 - Whisk flour, baking powder, baking soda, and salt together in a bowl. Set aside.
03 - In a large mixing bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
04 - Beat in eggs one at a time, then mix in vanilla extract until fully incorporated.
05 - Add the dry mixture in two batches, alternating with milk, mixing gently until just combined.
06 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full.
07 - Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Transfer cupcakes to cooling rack and cool completely.
08 - Beat softened butter on medium speed until creamy. Gradually add sifted powdered sugar, mixing on low until combined.
09 - Add milk and vanilla extract, then beat on high for 2–3 minutes until light and fluffy.
10 - Divide buttercream into 4–5 portions. Tint each with a different pastel gel color and mix until evenly colored.
11 - Fit a piping bag with a large star tip. Fill the bag with the colored buttercream, placing colors side by side for a swirled effect.
12 - Pipe a generous swirl of buttercream onto each cooled cupcake.
13 - Top each cupcake with butterfly decorations and sprinkles as desired.
