Pre-heat oven to 350 degrees.

In the bowl of a stand mixer or in a large bowl with a hand mixer, cream butter and sugar together on medium-high speed until light and fluffy, about 2-4 minutes.

Add eggs in one at a time, mixing well after each addition. Mix in vanilla.

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

With mixer on low speed, mix in dry ingredients to wet in 3 additions, alternating with milk. Mix in each addition until just incorporated, taking care not to over-mix.

Line cupcake tin with 12 papers and fill about ¾ of the way full with batter.

Bake at 350 degrees for 18-21 minutes, until edges are golden and tester comes out clean.

Cool cupcakes in tins for a few minutes before moving to wire racks to cool completely.

Once cooled, core the center of each cupcake (either with a knife or a cupcake corer), being sure to save core.

Spoon in 1-2 teaspoons of jelly and then place cored out cake back on cupcake to cover jelly.

Place granulated sugar in a bowl.

Brush tops of cupcakes lightly with melted butter and then dip upside down in sugar to cover the tops of cupcakes.

In the bowl of a stand mixer or in a large bowl with a hand mixer, beat butter until creamy, 2-3 minutes.

With mixer on low, slowly blend in the confectioner's sugar, cup by cup until well-combined.

Mix in vanilla and 1 Tbsp milk. If buttercream is too thick, add additional Tbsp milk.

Mix in pink gel food coloring until you reach your desired color.

Fit a pastry bag with the pastry tip of your choice (I used Wilton 1A) and fill with vanilla buttercream. Frost cupcakes. If using 1A tip, starting at the outside of the cupcake, pipe frosting around, moving toward the center and gently lifting the tip up in the middle.

Top cupcakes with Wilton Doughnut Icing Decorations if desired.