Preheat the oven to 350 degrees. Put 16 cupcake liners into 2 muffin tins.

In a medium bowl combine the flour, baking powder, and salt.

In a large bowl cream together the butter and sugar.

Add the eggs and mix until well combined.

Beat in the blood orange juice, blood orange zest, and vanilla paste.

Add half the flour mixture to the butter mixture and mix well. Add in the milk and mix until well combined. Add in the remaining flour mixture and mix until combined.

Fill the muffin cups 3/4 of the way full.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Remove from oven and cool completely.

To make the frosting put the butter in a large bowl. Beat with a mixer on medium high speed for 1 minute.

Add in the powdered sugar and milk and beat on high for 2-3 minutes.

Divide the frosting into 2 bowls. Add the vanilla paste to one bowl and the blood orange juice into the other. Beat both frostings until smooth.

To make a swirled color frosting cut a piece of plastic wrap. Place the vanilla frosting in a vertical line in the middle of the plastic wrap. Place the orange frosting in a vertical line next to it. Carefully roll the plastic wrap into a log shape. Twist the top to close but leave the bottom open.

Place the plastic wrap with the frosting into a large piping bag fitted with a large tip. Press until you see both colors come out. Frost the cupcakes.

Sprinkle the tops of the cupcakes with sprinkles and enjoy!