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

In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt.

In another bowl, combine the room-temperature eggs and granulated sugar, and beat until pale yellow and slightly thickened.

Slowly pour in the melted unsalted butter and vanilla extract while mixing on low speed.

Gradually add the sifted dry ingredients to the wet mixture, alternating with milk, mixing until just combined.

Spoon the batter into each cupcake liner, filling them about 3/4 full.

Bake for 15-18 minutes, or until a toothpick inserted comes out clean.

Allow to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

For the frosting, cream together the softened butter and confectioners sugar until smooth, then add vanilla and heavy cream.

Frost the cooled cupcakes using a piping bag.