Spring Flower Cupcakes

Preheat oven to 350 F. Grease a 24-count mini muffin tin or line with muffin liners.

In a large bowl, sift flour, baking powder, baking soda and salt. Mix well.

In the bowl of an electric mixer fitted with the paddle attachment, mix eggs and sugar until well combined. Gradually add oil and vanilla, mix until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the buttermilk, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 8 to 10 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.

To prepare the frosting, beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Turn your mixer on the lowest speed and slowly add the powdered sugar until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract and cream (and food coloring, if using). Then beat for another 5 to 8 minutes until light and fluffy.

Transfer frosting to a large pastry bag fitted with your preferred tip and frost the cupcakes.