Preheat your oven to 350°F (175°C).
In a large 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. Then 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, and mix until just combined.
Divide the batter evenly into lined cupcake tins, filling each cup about 2/3 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove from the oven and let them cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Prepare your frosting, ideally a buttercream, and separate it into bowls for coloring.
Frost your cupcakes with the colored buttercream and add your decorative toppings as desired.
