Preheat oven to 350°F (175°C). Line a cupcake tin with paper liners.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.

In a separate bowl, whisk together the flour and baking powder. Gradually add to the wet ingredients, mixing until just combined.

Fill each cupcake liner about 2/3 full.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

In a large bowl, beat the cream cheese until smooth. Gradually add the powdered sugar, beating until combined.

Add the heavy cream and beat until light and fluffy.

Frost the cupcakes and decorate as desired.