CUPCAKE INSTRUCTIONS:
Bake cupcakes according to directions on package.
After cupcakes are completely cooled, scoop out a small section from the middle of the cupcake (making sure to leave the bottom of the cupcake intact).
Fill the hole with sprinkles. (You may use some of the part you scooped to make a “lid” for the hole, or you can leave the hole and cover it with icing.)

ICING INSTRUCTIONS:
Beat butter and strawberry preserves until fluffy and combined.
Add one cup powdered sugar at a time alternating with one tablespoon of milk at a time until desired consistency is reached.
Add red food coloring until desired shade of pink is reached.
Cover cupcakes with buttercream icing.