Preheat your oven to 350°F (175°C). Gather all ingredients and equipment.

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

In a large bowl, beat together butter and sugar until light and fluffy, about 3-4 minutes.

Add eggs one at a time and mix well, then add the vanilla extract.

With the mixer on low speed, alternate adding half of the dry mixture and the buttermilk until just combined.

Line the cupcake pan with liners and fill each about two-thirds full.

Bake for 18-20 minutes, checking with a toothpick for doneness.

Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack.

Beat cream cheese and butter together, incorporate sugar and vanilla until fluffy for the frosting.

Once cool, frost each cupcake and optionally top with tulip cookies.