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, then stir in the vanilla extract.

In a separate bowl, combine 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 on a wire rack.

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 the frosting is light and fluffy.

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

Using a piping bag, frost the cooled cupcakes with the buttercream frosting.

Gently press the edible flowers onto the frosting for decoration.

Serve and enjoy your beautifully decorated pressed flower cupcakes!