In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, and salt. In a separate bowl, cream together room temperature unsalted butter and eggs, then mix in milk and vanilla extract until smooth. Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined.

Preheat your oven to 350°F (175°C). Line a cupcake pan with liners and fill each liner about two-thirds full with the prepared batter. Bake in the preheated oven for 18-20 minutes or until the cupcakes are golden brown and a toothpick inserted into the center comes out clean.

Transfer the cupcakes to a wire rack to cool completely, which typically takes about 30 minutes.

While your cupcakes cool, prepare the pastel-colored frosting. In a mixing bowl, beat together unsalted butter and powdered sugar until light and fluffy. Gradually add heavy cream and vanilla extract, continuing to beat until you achieve a creamy consistency. Divide the frosting into separate bowls and mix in gel food coloring.

Once the cupcakes are completely cool, use a piping bag fitted with a star tip to swirl the pastel-colored frosting on top of each cupcake.

Gently scatter edible flowers and chocolate eggs across the top of the cupcakes to complete your Easter Cupcake Wreath.