Preheat your oven to 350°F (175°C) and prepare a cupcake tin by lining it with colorful cupcake liners.

In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt until well combined.

In a large mixing bowl, beat ½ cup of unsalted butter and 1 cup of granulated sugar until light and fluffy, about 2–3 minutes.

Add in 2 large eggs, one at a time, mixing well after each addition, and then pour in 1 teaspoon of pure vanilla extract.

Gradually incorporate the dry ingredients into the wet ingredients, alternating with ½ cup of whole milk. Mix gently until just combined.

Divide the batter evenly into three bowls and add gel food coloring (pink, yellow, blue) to create vibrant colors.

Spoon approximately 1½ tablespoons of each colored batter into the cupcake liners.

Use a toothpick or skewer to gently swirl through the batter in each liner.

Bake for 18–20 minutes or until a toothpick inserted comes out clean. Let cool in the tin for a few minutes.

Make the buttercream by beating ½ cup of unsalted butter, gradually adding 4 cups of confectioners’ sugar, 1 teaspoon of vanilla extract, and 2 tablespoons of whole milk.

Spread or pipe the buttercream onto each cooled cupcake and decorate with colorful Easter sprinkles and mini chocolate eggs.