Vanilla cakes: Preheat the oven to 325 F (160 C) and line a 12-cup muffin tin with paper liners.

In a medium bowl, cream the butter with the sugar, then add the eggs one at a time and mix well.

Add the flour, baking powder, and salt, which have been sifted beforehand, alternating with the buttermilk.
Add the vanilla and beat until a light and fluffy mixture is obtained.

Divide the mixture into the muffin tin, then bake for 20 to 25 minutes or until the cakes are firm to the touch.

Let cool for a few minutes before transferring to a wire rack to cool completely.
Once completely cooled, you can frost them.

Vanilla frosting: In a bowl, beat the butter and cream cheese with the powdered sugar.
Add the milk, vanilla, and a few drops of food coloring and beat for 5 minutes with an electric mixer.
If the frosting is too soft, refrigerate for about 15 minutes, then beat again until a creamy texture is obtained.
Place the mixture in a pastry bag and decorate the cupcakes, then top with small candies.