# 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 in pastel pink, yellow, green, blue, and purple
→ Decoration
15 - Edible butterfly decorations or wafer paper butterflies
16 - Sprinkles (optional)
# Step-by-step Directions:
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 bowl. Set aside.
03 - In a large mixing bowl, cream softened butter with granulated sugar until light and fluffy, about 2–3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Add dry mixture in two parts, alternating with milk, mixing until just combined.
06 - Divide batter evenly among lined cups, filling each approximately 2/3 full.
07 - Bake for 18–20 minutes until toothpick inserted into center comes out clean. Cool completely on a wire rack.
08 - Beat softened butter on medium speed until creamy. Gradually add powdered sugar, mixing on low to combine.
09 - Add milk and vanilla extract. Beat on high 2–3 minutes until light and fluffy.
10 - Divide buttercream among 4–5 bowls. Tint each with a pastel gel color, mixing thoroughly.
11 - Fit a piping bag with large star tip. Spoon alternate colored buttercream side by side for a swirled effect.
12 - Pipe generous swirls onto cooled cupcakes.
13 - Top each with butterfly decorations and sprinkles as desired.
