• Preheat the oven to 350°F and line your cupcake pan(s). Set aside.

For the Cupcakes:

• In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth.
• To the bowl, add in the vanilla and eggs. Mix until combined - scraping down the sides when needed.
• Add in the flour, baking powder, and salt and mix thoroughly.
• Finally, add in the milk, oil, and a few drops of the green food coloring. Mix very well - stopping the machine, scraping down the sides, and mixing again. You can always add a bit more food coloring to achieve the shade of green you want, so only add a few drops at a time and mix well between each addition.
• Using a ¼ cup measuring cup or an ice cream scoop, fill each lined cupcake cavity with enough cake batter to fill them about ⅔ full.
• Bake in the preheated oven for 14-16 minutes or until the edges are beginning to brown and a toothpick inserted in the center comes out clean. Set aside and allow to cool completely before decorating.

For the Frosting:

• In the bowl of a stand mixer, combine the softened butter, salt, and vanilla. Mix to combine.
• Add in about half of the powdered sugar and combine.
• Add in the remaining powdered sugar and about two tablespoons worth of the milk. Mix on low speed until combined. If the frosting still appears crumbly and dry, add the remaining milk. Whisk on medium/high speed for about a minute to fluff up the frosting until smooth.
• Tint the frosting green - adding just a few drops at a time and mixing well between each addition. Scrape down the sides and the bottom to ensure there are no white spots hiding.
• Transfer the frosting to a piping bag fitted with a large star tip.

To Assemble:

• Once the cupcakes are cool, they can be decorated. Pipe a large mound of frosting on each cupcake - starting at the outside edge and circling in a spiral upwards to create a mountain peak. Repeat with the remaining cupcakes.
• Place a single large red heart at the peak of every frosting mound.