# 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, 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
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2–3 minutes with an electric mixer.
04 - Beat in eggs one at a time, then mix in vanilla extract until fully combined.
05 - Add dry ingredients in two batches, alternating with milk, mixing gently until just incorporated.
06 - Spoon batter evenly into cupcake 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 baked cupcakes to a wire rack and cool completely before decorating.
08 - Beat softened butter on medium speed until creamy. Gradually add powdered sugar, mixing on low speed.
09 - Pour in milk and vanilla extract. Beat on high speed for 2–3 minutes until the frosting is light and fluffy.
10 - Divide buttercream among 4–5 bowls. Tint each portion with different pastel gel colors, blending evenly.
11 - Fit a piping bag with a large star tip. Spoon colored buttercream side by side into the bag for a swirled pastel effect.
12 - Pipe swirls of pastel buttercream onto cooled cupcakes. Top with butterfly decorations and sprinkles as desired.
