Preheat and Prepare:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, and salt.

Cream Butter and Sugar:
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.

Combine Wet and Dry:
Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

Bake:
Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

Prepare the Filling:
Tint the vanilla pudding with pink or blue food coloring and transfer it to a piping bag fitted with a small round tip.

Core and Fill Cupcakes:
Use a cupcake corer or small knife to create a hole in the center of each cupcake. Pipe the colored pudding into the holes, filling them completely. Replace the tops of the cupcakes.

Make the Frosting:
Beat butter until creamy, then gradually add powdered sugar. Mix in heavy cream and vanilla extract until the frosting reaches a fluffy consistency.

Frost and Decorate:
Frost the cupcakes with a piping bag or offset spatula. Add sprinkles for a festive touch.