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

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

In a separate large bowl, cream the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract and milk until combined.

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

Add a few drops of pink food coloring, adjusting until you reach your desired shade.

Fill each cupcake liner about two-thirds full with batter.

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

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

For the frosting, beat softened butter until creamy, then gradually add powdered sugar and milk, mixing until smooth.

Pipe the frosting onto the cooled cupcakes using a piping bag.