Preheat the oven to 350°F/180°C/Gas 4. Line cupcake pans with 18 cupcake liners and set them aside.

Using an electric standing or hand mixer, beat the cake mix, eggs, milk, and butter until combined and smooth.

Use an ice cream scoop to divide the batter between the cupcake liners. Fill about ⅔ full.

Bake in the preheated oven for 20 minutes or until an inserted toothpick comes out clean.

Remove the cupcakes from the oven and leave to cool in the pan for 5 minutes before transferring to a wire rack to cool completely before decorating.

To make the frosting, use an electric stand or handheld mixer, beat the butter, powdered sugar, cream, and vanilla extract together until creamy and smooth, and stiff peaks form.

Divide the frosting in half, and add a few drops of pink food coloring. Remember you can always add more coloring, but not take it away! Stir in the food coloring until well combined and you reach the desired shade.

Place the pink frosting into a piping bag fitted with an open star tip. Set it aside.

Place the white frosting into another piping bag fitted with an open star tip.

Pipe a ring of white frosting on top of each cooked and cooled cupcake.

Pipe a slightly smaller ring of pink frosting on top of the white frosting layer.

Pipe slightly smaller rings of white, then pink frosting on top, followed by a final swirl of white.

Sprinkle some rainbow sprinkles on the bottom white layer of frosting.

Place a halved strawberry on top of each cupcake.

Place a cherry just in front of the strawberry.

Fill 18 mini pipettes with cake-flavored vodka according to the package directions.

Insert each pipette into the cupcakes, just next to the cherry and in front of the strawberry. Serve and enjoy!