Preheat the oven - Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.

Mix the dry ingredients - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix the wet ingredients - In another mixing bowl, beat the unsalted butter until creamy. Add the eggs one at a time, whisking well after each addition. Mix in the milk and vanilla extract.

Combine the wet and dry mixtures - Gradually add the dry ingredients to the wet mixture while whisking, until the batter is smooth and well combined. - Be careful not to over-mix the batter, as this can result in tough cupcakes. Mix until the dry ingredients are fully incorporated, but no more.

Bake the cupcakes - Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool completely on a wire rack. - To ensure even baking, rotate the muffin tin halfway through baking.

Frost the cupcakes - Fill a piping bag fitted with a piping tip with buttercream frosting. Pipe the frosting onto the cupcakes in a swirl or flower shape. Decorate the cupcakes with assorted edible flowers, pressing them gently into the frosting. - For a more precise piping, hold the piping bag perpendicular to the cupcake and apply even pressure as you swirl/pipe the frosting.