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

In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

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

In another bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.

Add the pink food coloring and mix until the desired color is achieved.

Spoon the batter into the prepared muffin tin, filling each liner about 2/3 full.

Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool completely on a wire rack.

In a mixing bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, mixing on low speed until combined.

Add the heavy cream and vanilla extract, then beat on high speed until light and fluffy.

Add the pink food coloring and mix until the desired color is achieved.

Once the cupcakes are completely cool, frost them with the prepared frosting.