Preheat the oven and prepare the cupcake liners in a muffin tin.

In a bowl, combine all-purpose flour, granulated sugar, baking powder, and salt.

In another bowl, cream the softened unsalted butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the milk and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fill the cupcake liners with batter and bake in preheated oven for 20 minutes or until a toothpick comes out clean.

Allow the cupcakes to cool completely.

Frost cupcakes with buttercream frosting.

Decorate with edible flowers, food coloring, and floral essence as desired.