# 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, 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, 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 mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, use an electric mixer to cream softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition, then add vanilla extract and combine.
05 - Add dry ingredients in two batches, alternating with milk and mixing gently until just combined.
06 - Divide batter evenly among cupcake liners, filling each two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
07 - Beat softened butter on medium speed until creamy. Gradually add sifted powdered sugar, mixing at low speed.
08 - Add milk and vanilla extract. Beat on high for 2–3 minutes until light and fluffy. Divide buttercream between 4–5 bowls, tint each portion separately with pastel gel coloring, and mix thoroughly.
09 - Fit a piping bag with a large star tip, spoon pastel-colored buttercream side by side for a swirled effect, and pipe generously onto cooled cupcakes.
10 - Top each frosted cupcake with butterfly decorations and sprinkles as desired.
