Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.

In a large 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 until well combined.

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

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

Add red food coloring until you reach the desired pink hue.

Divide the batter evenly among the cupcake liners.

Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean.

Allow the cupcakes to cool completely on a wire rack before frosting.

For the frosting, beat together powdered sugar, softened butter, and heavy cream until fluffy. Pipe onto cooled cupcakes and decorate with sprinkles and edible flowers.