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

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

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.

Add the pink food coloring and mix until the desired color is achieved.

Fill the cupcake liners about two-thirds full with the batter.

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

Allow cupcakes to cool completely before frosting.

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

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

Add the heavy cream, vanilla extract, and pink food coloring. Beat on high speed until light and fluffy.

Frost the cooled cupcakes as desired.