Preheat your oven to 350°F (175°C). Line the muffin tin with cupcake liners.

In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.

Add the eggs, one at a time, to the butter mixture, mixing well after each addition. Stir in the vanilla extract.

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

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.

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

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in the tin for 5 minutes before transferring to a cooling rack to cool completely.

For the frosting, in a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and mix until well combined and fluffy. Add the heavy cream and vanilla extract, mixing until smooth.

Divide the frosting into separate bowls and tint each portion with food coloring to achieve your desired pastel shades.

Once the cupcakes are completely cooled, use a piping bag or a spatula to frost each cupcake with colored buttercream.

Top the frosting with assorted sprinkles and place mini chocolate eggs decoratively on each cupcake.

Make sure the cupcakes are completely cool before frosting to prevent the frosting from melting.

Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.