Cream butter and sugar until fluffy. Add eggs one by one and mix well. You can use a hand whip, I used electric mixer. Also make sure your butter eggs are at room temperature.

In a mixing bowl, mix the all purpose flour, baking powder and salt and sift or mix well . Add milk, vanilla extract to the mixture and whip for another couple of minutes.

Now add the dry ingredients slowly to the wet ones while the whipper is still going on. Whip the batter until everything is completely mixed.

Line the cupcake pan with the liners. Pour the batter using the ice cream scoop so that they all look the same. One scoop each should be good. Bake it at 315F for 10-15 mins. Make sure you keep an eye on them. Do the tooth pick test to see if they are done by poking the tooth pick into the cupcake and if it comes out clean they are done.

For the icing, I used the cool whip and added a couple of colors and piped using the 2M tip. Tadaaa..the cupcakes are ready!!!!!