– 1 ½ cups all-purpose flour – 1 ½ tsp baking powder – ¼ tsp salt – ½ cup unsalted butter, softened – 1 cup granulated sugar – 2 eggs – 1 tsp vanilla extract – ½ cup milk – Buttercream frosting (white, pink, purple, and blue food coloring) – Piping bag with star tip
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a bowl, mix flour, baking powder, and salt, then set it aside for later.
In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla. Mix until everything is smooth and combined well.
Add the dry ingredients to the wet mixture in thirds, alternating with milk. Stir until smooth but don’t overmix. The batter should be light and creamy.
Scoop batter evenly into cupcake liners, filling each about ⅔ full. Bake for 18–20 minutes or until a toothpick comes out clean. Let them cool fully.
Divide frosting into 3–4 bowls and tint each with different pastel colors. Fill a piping bag with all colors for a beautiful multi-shade swirl.
Use a star tip to pipe small flower clusters on each cupcake. Start in the center and work outward. It’ll look like a blooming hydrangea bouquet!
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