Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake papers.

In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In another bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the flour mixture.

Divide the batter evenly among the prepared cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

In a medium bowl, beat the softened butter until smooth. Gradually add the powdered sugar, milk, and vanilla extract, beating until well combined and creamy.

Once the cupcakes are completely cool, spread or pipe the frosting onto each cupcake.

Carefully arrange the edible flowers on top of the frosted cupcakes, pressing gently to secure them in place.

These cupcakes are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Serve at room temperature for optimal flavor.

Store any leftover cupcakes in a cool, dry place. If the weather is particularly warm, consider refrigerating them to prevent the frosting from melting.