Preheat the oven to 350 degrees F and line twelve muffin tins with paper liners. 

In a large bowl, whisk together the flour, sugar, and baking powder. 

Next, add the milk, vegetable oil, eggs, and vanilla. Whisk just until combined. You don’t want to overmix. 

Divide the cake batter between the muffin cups, filling each one with about ¼ cup of batter. 

Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean. 

Remove the cupcakes to a wire rack and allow them to cool completely before frosting. 

Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment.

Beat on medium speed until light and fluffy, about 1 minute. 

With the mixer on low speed, slowly add the powdered sugar.

Once all of the powdered sugar has been incorporated, add the vanilla extract. 

Add a few drops of food coloring. I like to start with 2-3 drops and add more if needed. 

Turn the mixer to high speed and beat until the frosting is light and fluffy, about 1 minute. Make sure to scrape down the sides of the bowl as needed. 

Transfer the frosting to a piping bag fitted with your choice of tip. 

Frost a ring of buttercream around the cupcakes and fill the center with mini chocolate eggs. 

Enjoy immediately and store any leftover cupcakes in an airtight container in the fridge for up to three days.