Preheat the oven to 350 degrees. Line 2 cupcake pans with cupcake liners (24 cups).

In a medium bowl combine the flour, baking powder, and salt. Mix well and set aside.

In a large bowl cream together the butter, sugar, and brown sugar. Mix until well combined.

Add the eggs one at a time, beating after each addition. Stir in the vanilla and cinnamon.

Stir in the pink food coloring and the milk and mix until well combined.

Add in the baking soda and vinegar and mix well.

Add half the dry ingredients and mix well. Add the remaining dry ingredients and mix until incorporated.

Divide the batter into the 24 muffin cups, filling them 2/3 of the way full.

Bake for 17-20 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and cool on a wire rack.

To make the frosting beat the butter until smooth. Add the powdered sugar 1 cup at a time until it is well combined. Add in the milk and vanilla and beat until smooth.

Pipe the frosting onto the cooled cupcakes and sprinkle with sprinkles.