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

In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, beat the butter and sugar together with an electric mixer on medium speed 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 butter mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.

Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract, and beat until smooth. Divide the frosting into separate bowls and tint each with different pastel food coloring.

Fit a piping bag with your choice of tip and fill with the colored frosting. Pipe designs onto the cooled cupcakes as desired, creating floral patterns or pastel swirls.

Arrange the decorated cupcakes on a platter for serving. These cupcakes are perfect for spring-themed parties or as a delightful dessert after a meal.

Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, or freeze for up to a month.