Preheat oven to 350 degrees and line cupcake pan with paper liners.
In a medium bowl, whisk flour, baking powder, and salt.
In a separate large mixing bowl, beat butter with an electric mixer on medium to high for 30 seconds.
Now add sugar, and vanilla to the butter and beat until combined.
Add eggs one at a time, beating well after each addition.
Alternate adding the flour mixture and milk to the butter mixture, beating on low speed until mixed well.
Fill the cupcake pan liners 2/3 with cake batter.
Bake for 18-20 minutes.
Remove cupcakes from pan and allow to cool on a wire rack for 30 minutes before frosting.
To make frosting, in a large mixing bowl, beat butter, vanilla bean paste and cream cheese on high speed until fluffy.
Add 3 cups of sugar, one at a time mixing well after each addition.
If frosting looks like crystals, add the whipping cream.
Mix well, scraping the sides to get all the sugar incorporated. Mix until the frosting is stiff and doesn’t fall off the whisk when it’s lifted.
Pipe the cupcake using a star tip and top with edible pearls for garnish.