Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.

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

In another bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 3 minutes.

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

Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a cooling rack.

In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating after each addition. Add heavy cream and vanilla extract, then beat until light and fluffy.

Use a piping bag fitted with your choice of tip to frost the cooled cupcakes as desired.

Begin by placing the largest tier on your chosen stand. Arrange the cupcakes in concentric circles, building up to smaller tiers. Use decorations as desired.

Present the cupcake tower at your event as a centerpiece. Allow guests to serve themselves or serve individually.

Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.