Weelicious

0 Preheat oven to 350°F.
1 In a bowl, whisk together the flour, baking powder and salt.
2 In the bowl of a stand mixer or with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, and mix until combined. Then add the vanilla, milk and food coloring. 
3 Gradually add the flour mixture to the wet mixture until combined. 
4 Fill greased muffin cups about 2/3 full. Bake for 22 minutes or until a toothpick inserted in the center comes out clean. For mini muffin tin, bake for 15 minutes. 
13 Allow the cupcakes to cool completely before frosting and adding sprinkles.
To make the frosting:
7 In the bowl of a standing mixer or with a hand mixer, combine the butter, powdered sugar, and vanilla extract. Whip until thoroughly combined. 
8 Add the heavy cream or milk, and continue whipping until thick, fluffy, and creamy. Add the food coloring until desired color is reached.
If you want to use raspberry juice instead of food coloring:
11 *In the cupcakes, substitute the food coloring for 1/2 cup raspberry juice and use 1/2 cup milk instead of 3/4 cup.
12 *In the frosting, substitute the food coloring for 4 tablespoons raspberry juice.