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 granulated 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 mixture, alternating with the milk, and mix until just combined.

Divide the batter evenly among the cupcake liners and bake for 15-18 minutes or until a toothpick 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 and vanilla extract, then beat on high speed until light and fluffy.

If desired, add food coloring to achieve the desired shade.

Once the cupcakes are cooled, frost them using a piping bag and decorate with edible flower petals.