# What You 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: pastel pink, yellow, green, blue, and purple
→ Decoration
15 - Edible butterfly decorations or wafer paper butterflies
16 - Sprinkles (optional)
# How-To Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
04 - Beat in eggs, one at a time, then mix in vanilla extract.
05 - Add dry mixture in two batches to the creamed base, alternating with milk. Mix until just combined.
06 - Divide batter equally among liners, filling each about two-thirds full.
07 - Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes completely on a wire rack.
08 - Beat softened butter for the buttercream on medium speed until creamy. Gradually add sifted powdered sugar on low speed.
09 - Add milk and vanilla extract, then beat on high for 2–3 minutes until light and fluffy.
10 - Divide buttercream among 4–5 bowls. Tint each with different pastel gel colors, mixing until uniform.
11 - Fit a piping bag with a large star tip. Spoon alternate colored buttercream side by side for a swirled effect.
12 - Pipe buttercream onto cooled cupcakes in a generous swirl.
13 - Place butterfly decorations and sprinkles onto each cupcake as desired.
