Vanilla Cupcakes:

Cup of Yum
1. Preheat the oven to 375 degrees and line a 12 cup muffin tray with liner cups.
2. To a stand mixer add the butter and sugar and beat on medium speed until light and fluffy.
3. Add in eggs, vanilla, and milk until smooth.
4. Sift together flour, baking powder, and salt and add it to the stand mixer on the lowest speed setting until just combined.
5. Separate the batter into three bowls.
6. Whisk pink food coloring into one until fully combined.
7. Whisk red food coloring into the second bowl until fully combined.
8. Do not add filling to the third bowl.
9. Using an ice cream scoop fill the cups with 2 tablespoons of pink batter.
10. Using an ice cream scoop fill the cups with 2 tablespoons of red batter.
11. Using an ice cream scoop fill the cups with 2 tablespoons of regular white batter.
12. Bake for 18-20 minutes until a toothpick comes out clean.
13. Cool completely.

Vanilla Buttercream Frosting:

1. To your stand mixer on low-speed cream the butter then start adding in the powdered sugar in 1/2 cup increments until fully combined then raise the speed to medium-high for 1 additional minute.
2. Add in the vanilla and heavy cream and beat until light and fluffy for 30 seconds.
3. Separate frosting into two bowls.
4. Whisk pink food coloring into one until fully combined.
5. Whisk red food coloring into the second bowl until fully combined.
6. Add frostings to piping bags and frost cupcakes.
7. Top with desired sprinkles.