Preheat your oven to 350°F (175°C).

Prepare your cupcake pan by lining it with pastel-colored paper liners.

Mix the dry ingredients in a bowl, combining flour, baking powder, and salt. Whisk until well-blended.

Cream together softened butter and sugar in a large mixing bowl until light and fluffy—about 3-5 minutes.

Add the eggs one at a time, mixing thoroughly after each addition.

Pour in the vanilla extract and mix until just combined.

Combine the dry mixture with the wet ingredients gradually, alternating with milk.

Scoop the batter into your prepared liners, filling each about two-thirds full.

Bake in the oven for about 20-25 minutes, or until a toothpick comes out clean.

In a mixing bowl, beat together the powdered sugar and butter until smooth.

Add heavy cream and vanilla extract, mixing until the frosting reaches desired consistency.

Once cupcakes are cooled, frost them and decorate with sprinkles and edible glitter if desired.