Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

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

Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.

Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Combine with Dry Ingredients and Milk: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the flour mixture. Mix until just combined.

Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack.

Prepare Frosting: In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract. Beat on high speed until the frosting is light and fluffy.

Frost the Cupcakes: Once the cupcakes are cooled, pipe the frosting onto each cupcake using a piping bag.

Decorate: Top each cupcake with a maraschino cherry and sprinkle with red sprinkles.