Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a large mixing bowl, cream together butter and sugar until light and fluffy, about 3-5 minutes.

Add eggs one at a time, mixing well after each addition, then add vanilla extract and mix until just combined.

In a separate bowl, whisk together flour and baking powder. Gradually add this to the wet ingredients, alternating with milk.

Evenly distribute cupcake batter into muffin cups, filling each about two-thirds full. Press a mini Cadbury egg into the center.

Bake for 18-20 minutes or until a toothpick inserted comes out clean.

Let the cupcakes cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Beat together frosting ingredients until creamy and fluffy, then frost cooled cupcakes.

Decorate with extra Cadbury eggs or sprinkles, then serve and enjoy!