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

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

In a large bowl, beat the softened butter and sugar until light and fluffy, then add eggs and mix well, followed by vanilla extract.

Gradually add the dry mixture to the wet ingredients, alternating with the milk. Add pink food coloring to achieve desired shade.

Divide the batter among cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes.

Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack.

Beat the softened butter for frosting until smooth, then add powdered sugar, vanilla extract, and heavy cream, beating until fluffy.

Mix in pink food coloring for the frosting.

Once cupcakes are completely cool, pipe the pink buttercream frosting on each cupcake.

Garnish with edible pearls or sprinkles if desired.