Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

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

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined. If desired, add a few drops of red food coloring to achieve a light pink hue.

Fill each cupcake liner about two-thirds full with batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

For the frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, mixing on low until combined. Add the vanilla extract and enough milk to reach your desired consistency. If desired, add red food coloring to tint the frosting.

Once the cupcakes are completely cool, frost them generously with the red frosting. Use the green fondant or gummy candy to create leaves on top of each cupcake to resemble apples.