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

In a mixing bowl, cream together 1/2 cup softened unsalted butter and granulated sugar until light and fluffy.

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

Incorporate the milk and vanilla extract into the mixture.

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

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

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

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Allow cupcakes to cool completely before frosting.

For the frosting, beat 1 cup softened unsalted butter until creamy.

Gradually add powdered sugar, mixing on low speed.

Add heavy cream, vanilla extract, and pink food coloring; beat until light and fluffy.

Pipe rosettes onto cooled cupcakes using a piping bag.