Step 1

Preheat oven to 350°F. Line a mini cupcake pan with mini cupcake liners.

Step 2

Combine the flour, baking powder, and salt in a small bowl and set aside.

Step 3

In the bowl of an electric mixture, add the butter and sugar and mix until blended.

Step 4

Add the eggs, then the vanilla. Gradually add the flour mixture, alternating with the heavy cream, until everything is well combined.

Step 5

Fill each cupcake well about 1/2 to 2/3rds full.

Step 6

Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Remove from the pan and allow to cool.

Step 7

Combine the powdered sugar, butter, 2 tablespoons of heavy cream and vanilla extract in a mixing bowl.

Step 8

Beat with a whisk attachment, on low speed, then medium, until well blended and creamy, adding more heavy cream, if needed.

Step 9

Top the cooled cupcakes the vanilla buttercream using a piping bag and tips (I used this one), a spatula, or butter knife.

Step 10

Decorate with sprinkles and/or candy, if desired.