Preheat your oven to 350°F (175°C) and prepare a standard cupcake tin by lining it with colorful cupcake liners.

In a medium mixing bowl, whisk together 1 ½ cups of sifted all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt.

In a large bowl, beat together ½ cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer for about 3-5 minutes until light and fluffy.

Add 2 large eggs, one at a time, mixing well after each addition, then blend in 1 teaspoon of pure vanilla extract.

Gradually add the dry mixture to the wet ingredients, alternating with ½ cup of milk, mixing on low speed until just combined.

Gently fold in pink food coloring until you reach your desired shade.

Scoop the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for approximately 18-20 minutes.

Allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Once cooled, generously frost them with buttercream frosting and add sprinkles if desired.