Preheat the oven to 180°C (350°F) and line a muffin tin with cupcake cases. In a bowl, cream together the softened butter and sugar until light and fluffy.
Add the egg and vanilla extract, mixing until combined.
Gradually add the flour and baking powder.
Mix in the milk until the batter is smooth.
Spoon the batter into the prepared muffin tin, filling each cup about halfway.
Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
For the icing, beat the softened butter until creamy and fluffy. Slowly add the powdered sugar, adding a splash of milk if needed to reach the desired consistency.
Divide the icing into three bowls and add a drop of food coloring to each bowl. Transfer each colored icing into a piping bag fitted with a star nozzle.
Allow the cupcakes to cool completely.
Pipe the colored icing onto each cupcake in a swirl pattern.
Finish by sprinkling with your favorite sprinkles.
Serve and enjoy!
