Preheat the oven to 350 F. Line a muffin pan with cupcake liners.

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

In a medium bowl, beat butter and sugar together until its light and fluffy, about 2-3 minutes.

Add in egg, egg white, and vanilla; beat until blended.

On low speed, gradually beat in flour mixture, one third at a time, alternating with milk, beginning and ending with flour.

Divide batter among liners and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool the cupcakes for 10 minutes in the pan. Transfer to a wire rack to cool completely.

Place ½ cup of pink candy melts in a disposable piping bag. Heat in the microwave, manipulating the bag every 30 seconds until completely melted.

Pipe the candy melts into a bow shaped candy mold. Tap the mold on the counter a few times to release any air bubbles.

Place in the refrigerator for 15 minutes or until solid. Remove the candies from the mold and set aside until ready to decorate.

On medium speed, beat the butter until light and creamy, about 2 minutes.

On low speed, beat in the marshmallow fluff until just combined, about 30 seconds.

Gradually beat in powdered sugar and vanilla. Once combined, beat the frosting on medium speed until fluffy.

Divide the frosting in half. Leave one half white. To the other half, add a few drops of purple gel food coloring. Stir until the color is fully incorporated.

Transfer the white and purple frosting to two piping bags. Cut off the tips and place them both into a large piping bag fitted with a large star tip.

Pipe a swirl of the purple and white frosting mix onto the tops of the cupcakes.

Gently press one of the pink candy bows into the frosting swirl.