Preheat your oven to 180°C (350°F). Line a cupcake tray with paper liners. This helps the cupcakes bake evenly and prevents sticking. Keep everything ready before mixing the batter.

In a bowl, add flour, baking powder and salt. Stir well using a spoon. This step helps spread the baking powder evenly in the flour mixture for better rising.

In another bowl, beat softened butter and sugar together. Mix for 2–3 minutes until light and fluffy. This step adds air and makes the cupcakes soft and tender.

Add eggs one at a time. Beat well after each egg. Now add vanilla extract and mix again. The mixture should look smooth and creamy.

Slowly add the dry ingredients into the wet mixture. Pour milk gradually while mixing. Do not overmix. Mix just until everything is combined and smooth.

Spoon the batter into cupcake liners. Fill each liner about two-thirds full. This gives space for the cupcakes to rise properly without overflowing.

Place the tray in the oven. Bake for 18 minutes at 180°C (350°F). Insert a toothpick in the center. If it comes out clean, cupcakes are ready.

Remove cupcakes from the oven. Let them cool in the tray for five minutes. Then transfer them to a cooling rack. Make sure they are fully cool before frosting.

Beat butter until creamy and smooth. Slowly add powdered sugar. Add milk and vanilla extract. Beat until fluffy. Divide frosting into small bowls and add different food colors.

Fill piping bags with colored frosting. Use small round and petal tips. Pipe tiny flowers on top of cupcakes. Add green leaves using green frosting. Be creative and have fun.