# What You’ll Need:
→ Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs, room temperature
05 - 1/2 cup whole milk, room temperature
06 - 1 1/2 teaspoons pure vanilla extract
07 - 1 1/4 teaspoons baking powder
08 - 1/4 teaspoon fine sea salt
→ Pink Frosting
09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar, sifted
11 - 2 tablespoons whole milk
12 - 1 1/2 teaspoons pure vanilla extract
13 - 1 to 2 drops pink gel food coloring
14 - Pinch of salt
→ Decoration
15 - Edible pearls, sprinkles, or sugar flowers as desired
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream butter and sugar with an electric mixer on medium speed until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Add half of the flour mixture to the butter mixture, then pour in the milk. Mix gently, then add the remaining flour mixture. Mix until just combined, avoiding overmixing.
06 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
08 - Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - In a large bowl, beat butter until creamy. Gradually add powdered sugar, mixing until smooth. Add vanilla and salt, then milk one tablespoon at a time, until a smooth, spreadable consistency is reached. Add pink food coloring and mix until evenly tinted.
10 - Once cupcakes are completely cool, frost with pink buttercream using a piping bag or spatula. Top with edible pearls or sprinkles if desired.
