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

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

Add the eggs one at a time, mixing well after each addition, then 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, and mix until just combined.

Fill the cupcake liners about 2/3 full with the batter and bake for 15-18 minutes or until a toothpick comes out clean.

Let the cupcakes cool completely on a wire rack.

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

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

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

Once the cupcakes are completely cool, use a piping bag to swirl the floral buttercream on top of each cupcake.

Garnish with edible flowers for a beautiful presentation.