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

In a 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 milk and vanilla extract.

In another bowl, combine the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Divide the batter evenly among the cupcake liners.

Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool completely before frosting.

In a mixing bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, mixing until smooth.

Add the heavy cream and vanilla extract, mixing until fluffy.

Divide the frosting into bowls and tint with food coloring as desired.

Use a piping bag to frost the cooled cupcakes.

Decorate with Easter-themed sprinkles and top each cupcake with a chocolate egg.