# Components:
→ 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
→ 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)
# 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 - Beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
04 - Incorporate eggs one at a time, then add vanilla extract, mixing until combined.
05 - Add dry mixture in two batches, alternating with milk; mix gently until just combined.
06 - Divide batter among liners, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
07 - Transfer cupcakes to a wire rack and let cool completely.
08 - Beat softened butter for the buttercream on medium speed until creamy. Slowly add powdered sugar, mixing on low until incorporated.
09 - Add milk and vanilla extract; beat on high for 2–3 minutes until light and fluffy.
10 - Divide buttercream into 4–5 bowls. Mix each with a different pastel gel color.
11 - Fit a piping bag with a large star tip. Spoon alternate colors side by side into the bag for swirled effect.
12 - Pipe generous swirls of buttercream onto cooled cupcakes.
13 - Finish with butterfly decorations and sprinkles as desired.
