Preheat your oven to 350°F (175°C) and line a standard cupcake pan with paper liners.

In a mixing bowl, combine your cupcake batter and fill each liner about two-thirds full. Bake for 18-20 minutes or until golden brown.

Once baked, allow the cupcakes to cool completely on a wire rack before frosting.

In a large bowl, beat 1 cup of softened butter with 4 cups of powdered sugar until smooth and creamy.

Add 2 tablespoons of milk and 2 teaspoons of vanilla extract, continuing to beat until light and fluffy.

Divide the frosting into thirds. Mix 4 drops of pink and 1 drop of blue in one bowl, 2 drops of pink in another, and leave one bowl white.

Fit three separate decorating bags with the Wilton 1M tip and fill each with the tinted buttercream.

Pipe the purple frosting on each cupcake, followed by the pink frosting, then a dollop of white frosting for a swirled effect.

Refrigerate frosted cupcakes for at least 30 minutes before serving to enhance flavors.