• Preheat the oven to 350°F. Lightly spray a 24-well mini muffin pan with nonstick spray and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl using a hand mixer, combine the sugar cookie mix, butter, egg, and vanilla extract. Mix on medium speed until a soft dough forms.
• Add in the food coloring a few drops at a time and mix on low speed just until a pink color is achieved.
• Scoop the dough into the prepared mini muffin pan, filling each well evenly. Use your finger or the back of a teaspoon to press a small indentation into the center of each dough ball to form a cup.
• Bake for 12 to 14 minutes, until the edges are set and lightly golden. The centers will look soft and slightly puffed.
• Remove the pan from the oven and gently press down the centers with a teaspoon. Let the cookie cups cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
• Once the cookie cups have cooled, scoop the homemade frosting into a piping bag fitted with a tip. Squeeze a bit of frosting into each cup, add sprinkles then serve and enjoy!

Frosting

• Add softened butter to a mixing bowl if using hand mixer or to the bowl of a stand mixer. Cream until light and fluffy.
• Add vanilla extract and 1 Tablespoon of whole milk or cream. Mix to combine.
• Add powdered sugar 1/2 cup at a time while mixing on low speed. Scrape down sides of bowl as needed. Continue to add more powdered sugar until desired consistency adding the Tablespoon of milk as needed.
• Pipe frosting into each cookie cup and add sprinkles.