# What You'll 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, 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 - In a mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream the softened butter and granulated sugar until pale and fluffy, approximately 2 to 3 minutes.
04 - Beat in eggs one at a time. Mix in vanilla extract until fully combined.
05 - Add the dry mixture in two additions, alternating with the milk. Mix gently until just combined.
06 - Distribute batter evenly among prepared liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick in the center exits clean.
07 - Transfer cupcakes to a wire rack and allow to cool completely.
08 - Beat softened butter with an electric mixer on medium speed until creamy. Gradually incorporate powdered sugar on low speed.
09 - Add in milk and vanilla extract; beat on high for 2 to 3 minutes until buttercream is light and fluffy.
10 - Divide buttercream among 4 or 5 bowls. Tint each with a different pastel gel color, mixing thoroughly.
11 - Fit piping bag with a large star tip. Spoon alternate colors side by side into the bag for a swirled effect.
12 - Pipe swirled buttercream onto cooled cupcakes in a generous spiral. Top each with edible butterfly decorations and sprinkles as desired.
