Preheat the oven to 350°F (175°C). Line a cupcake tin with 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 milk and vanilla extract.

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

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fill the cupcake liners about 2/3 full with batter.

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

Remove from the oven and let cool on a cooling rack.

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

Gradually add the powdered sugar, alternating with the heavy cream and vanilla extract.

Beat until light and fluffy. Divide into bowls and add food coloring as desired.

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

Garnish with edible flowers and sprinkles if desired.