Preheat the oven to 350°F (175°C). 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 mixture, alternating with the milk, and mix until just combined.

Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.

Allow the 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, then beat on high speed until fluffy.

Transfer the pink frosting to a piping bag fitted with a round tip.

Pipe rosettes on top of each cooled cupcake, starting from the center and working outward.

Decorate with sprinkles if desired and serve.