Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, mixing well after each, 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 mixture, alternating with milk, until just combined.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake for 18–20 minutes or until a toothpick inserted comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

While cupcakes cool, prepare the buttercream by beating softened butter until creamy, then gradually adding powdered sugar and milk until desired consistency is reached.

Color the frosting as desired with gel food coloring.

Using petal and round piping tips, pipe buttercream flowers on top of each cupcake.

Optionally, decorate with edible flowers and serve.