Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt.

In a large bowl, cream together the softened butter and eggs until light and fluffy.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Stir in vanilla extract.

Divide batter evenly among the prepared muffin cups, filling each about two-thirds full.

Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.

In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth.

Beat in milk and vanilla extract until the frosting is light and fluffy.

Divide frosting into separate bowls and tint with different pastel food colorings if desired.

Once cupcakes are completely cool, frost them using a piping bag or a knife. Decorate with sprinkles, edible Easter candies, or small chocolate eggs.