Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

In a medium bowl, sift together the flour, baking powder, and salt.

In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually fold in the dry ingredients, alternating with the milk. Mix until just combined.

Fill each cupcake liner about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before decorating.

In a large bowl, beat the softened butter until fluffy.

Gradually add the powdered sugar, 1 cup at a time, alternating with heavy cream.

Add the vanilla extract and mix until the frosting is smooth and creamy. If needed, add more cream for desired consistency.

Roll out fondant and cut heart shapes for the bows.

Shape small spheres for the arrowheads and attach them to pretzel sticks using melted candy melts.

Add edible glitter or paint details on the fondant decorations. Let them dry for 20 minutes.

Pipe the frosting onto each cooled cupcake using a star or round piping tip.

Gently place the fondant hearts and pretzel arrows on top.

Add sprinkles and a touch of edible glitter for extra flair.