# Ingredients:
→ 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
→ 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, and purple
→ Decoration
15 - Edible butterfly decorations or wafer paper butterflies
16 - Sprinkles, optional
# Instructions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Whisk together flour, baking powder, baking soda, and salt in a mixing bowl; set aside.
03 - Use an electric mixer to cream softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
04 - Add eggs one at a time, beating after each addition. Mix in vanilla extract until combined.
05 - Add dry ingredients in two batches, alternating with milk, mixing until just combined.
06 - Divide batter evenly among cupcake liners, filling each about two-thirds full. Bake 18–20 minutes until a toothpick inserted in center comes out clean. Cool completely on wire rack.
07 - Beat softened butter on medium speed until creamy. Gradually add powdered sugar, mixing on low. Add milk and vanilla; beat on high 2–3 minutes until light and fluffy.
08 - Divide buttercream evenly into 4–5 bowls. Tint each with a different pastel gel color and mix thoroughly.
09 - Fit a piping bag with a large star tip. Spoon alternate colored buttercreams side by side for swirled effect.
10 - Pipe buttercream onto cooled cupcakes in generous swirls, then top each with butterfly decorations and sprinkles as desired.
