Preheat your oven to 375°F (190°C).

Line a 6-cup muffin pan with parchment or paper liners.

Sift together all-purpose flour, baking powder, and salt in a medium bowl.

In a large mixing bowl, beat the softened unsalted butter and powdered sugar together until light and fluffy, about 3-4 minutes.

Add egg whites and vanilla extract to the mixture and beat until well combined, about 1-2 minutes.

Gradually add the dry flour mixture and milk, alternating between the two, mixing until just combined.

Spoon the batter into the lined cupcake pans, filling each liner about two-thirds full. Bake for 17-19 minutes, or until a toothpick comes out clean.

Let cupcakes cool completely before frosting.

Beat the softened butter until creamy, then gradually add powdered sugar, mixing on low speed.

Drizzle in heavy cream and a pinch of salt. Beat until fluffy and holds peaks.

Mix in pink food coloring until you achieve your desired shade.

Pipe the pink frosting onto each cooled cupcake.

Optional: sprinkle decorating sprinkles on top for festive flair.