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

Cream softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Add large eggs one at a time, then mix in milk and vanilla extract until fully incorporated.

Whisk together flour, baking powder, and salt, then fold into the wet ingredients until just combined.

Fill cupcake liners about two-thirds full with batter.

Bake for 18-20 minutes. Check for doneness with a toothpick.

Make the buttercream by beating softened butter, then adding powdered sugar, cream, vanilla, and food coloring.

Pipe rosettes onto cooled cupcakes using a piping bag fitted with a star tip.