Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix just until combined. Do not overmix.

Fill each cupcake liner about two-thirds full with batter.

Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean.

Remove cupcakes from the pan and allow them to cool completely on a wire rack.

For the buttercream frosting, beat the butter until smooth and creamy. Gradually add powdered sugar, then heavy cream. Beat until fluffy.

Divide frosting into bowls and tint with pastel food coloring as desired.

Transfer frosting into a piping bag fitted with a petal tip and pipe floral designs onto cooled cupcakes.

Serve immediately or store in an airtight container until ready to display