Preheat your oven to 350°F and line a standard muffin tin with 12 cupcake liners. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes of mixing. This step matters because it adds air to your batter, making the cupcakes tender.

Add the eggs one at a time, beating well after each addition so everything combines smoothly. Pour in the vanilla extract and mix it in completely. The batter should look pale and creamy at this point.

In a separate bowl, whisk together the flour, baking powder, and salt so the leavening distributes evenly. Alternate adding the dry ingredients and milk to your butter mixture, starting and ending with dry ingredients—this prevents overmixing. Divide the batter evenly among the 12 liners, filling each about two-thirds full.

Bake for 20-22 minutes until a toothpick inserted in the center comes out clean or with just a few crumbs clinging to it. Don't panic if they look slightly underbaked—they continue cooking as they cool. Let them cool in the pan for 5 minutes, then turn them out onto a wire rack.

While the cupcakes cool completely, prepare your frosting by beating together the cream cheese and softened butter until fluffy. Add the powdered sugar gradually, beating until smooth. Divide the frosting into three bowls: leave one white, tint one red, and tint one blue using your gel coloring.

Once cupcakes are fully cool, frost each one with all three colors by dolloping small amounts of each frosting color on top. Use a small offset spatula or butter knife to swirl them together for that beautiful marbled patriotic effect.

Arrange the frosted patriotic pull apart cupcakes cozy on a serving platter in circular patterns or rows so they stick together slightly but remain pull-able. Chill for at least 30 minutes before serving so the frosting sets properly and the presentation stays sharp.