# 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
→ 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 (175°C) and line a 12-cup muffin tin with cupcake liners.
02 - In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 - Using an electric mixer, beat softened butter with granulated sugar until light and fluffy, approximately 2–3 minutes.
04 - Beat in eggs one at a time, then add vanilla extract and mix until fully combined.
05 - Add dry mixture in two additions, alternating with milk, mixing gently until batter is just combined.
06 - Divide batter evenly into cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted into the center emerges clean. Cool completely on a wire rack.
07 - Beat butter on medium speed until creamy. Gradually add powdered sugar on low speed. Add milk and vanilla extract, then beat on high for 2–3 minutes until buttercream is light and airy.
08 - Divide buttercream between 4–5 bowls and tint each with a different pastel gel color, mixing thoroughly.
09 - Fit a piping bag with a large star tip. Spoon colored buttercream into the bag side by side to create a swirled effect. Pipe generously over cooled cupcakes.
10 - Top each cupcake with butterfly decorations and sprinkles as desired.
