Preheat oven to 350° F and grease muffin pans or line pan with paper cups.

In a medium bowl, combine the flour, baking powder and salt. Set aside.

In a large mixing bowl, add the butter and sugar. With an electric mixer on medium speed, cream the butter and sugar until light and fluffy (about 3 minutes).

Add the eggs to the creamed butter, one at a time. Mix well after each addition.

Stir in the vanilla.

Using a mixer on low speed, add half of the flour and then half of the milk. Mix until well incorporated. Repeat with the remaining flour and milk.

Fill each muffin cup 2/3 full and bake for 20 - 22 minutes or until golden brown and an inserted toothpick comes out clean.

Let cool in pan for 5 minutes then transfer cupcakes to a wire rack to complete cooling process. Frost with icing when completely cooled.

In a medium mixing bowl, add the softened butter and vanilla. Mix with an electric mixer on medium speed until blended.

Add the powdered sugar, 1 cup at a time, and mix on medium speed until the frosting becomes light and creamy.

Add the marshmallow creme and mix until well incorporated.

With a Wilton icing tip (I used size 1A), frost each cupcake.

Shake the nonpareil sprinkles on top of each cupcake, covering the marshmallow icing completely.

Top each cupcake off with a maraschino cherry or bubble gum ball.