# 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, at room temperature
08 - 2 teaspoons pure vanilla extract
09 - 1/2 cup whole milk, at 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)
# How To Make It:
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 bowl; set aside.
03 - In a large mixing bowl, cream softened butter and granulated sugar until pale and fluffy, about 2–3 minutes.
04 - Beat in eggs, one at a time, making sure each is fully incorporated before adding the next. Mix in vanilla extract.
05 - Add dry ingredients in two portions, alternating with milk, and mix gently after each addition until just combined.
06 - Evenly divide batter among cupcake liners, filling each about two-thirds full.
07 - Bake for 18–20 minutes or until a toothpick inserted in the center emerges clean. Allow cupcakes to cool completely on a wire rack.
08 - Beat softened butter on medium speed until smooth and creamy. Gradually add sifted powdered sugar while mixing on low.
09 - Add milk and vanilla extract. Beat on high speed for 2–3 minutes, yielding a light, fluffy texture.
10 - Divide buttercream among 4–5 bowls and tint each with a different pastel shade. Spoon alternating colors into a piping bag fitted with a large star tip.
11 - Pipe generous swirls of buttercream onto cooled cupcakes. Top each with butterfly decorations and sprinkles as desired.
