# 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:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large mixing bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, 2–3 minutes.
04 - Beat in eggs, one at a time, mixing well after each. Blend in vanilla extract.
05 - Add dry ingredients in two batches, alternating with milk. Mix gently until just combined; do not overmix.
06 - Divide batter evenly among liners, filling each about two-thirds full.
07 - Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
08 - Beat softened butter with an electric mixer on medium until creamy. Gradually add powdered sugar, mixing on low speed.
09 - Add whole milk and vanilla extract; beat on high for 2–3 minutes until light and fluffy.
10 - Divide buttercream between 4–5 bowls. Tint each with a different pastel gel color, mixing thoroughly.
11 - Fit a piping bag with a large star tip. Spoon alternate colored buttercreams side by side into the bag to create a swirled effect.
12 - Pipe buttercream onto cooled cupcakes in generous swirls.
13 - Top each cupcake with butterfly decorations and sprinkles as desired.
