Preheat the oven to 350 degrees F. Line two 12-well muffin pans with parchment paper cupcake liners.

In a large mixing bowl, combine French Vanilla cake mix, water, eggs, and vegetable oil. Mix on medium speed 2 minutes until combined.

Divide the batter evenly between muffin pans.

Bake cupcakes for 16-20 minutes until cupcakes are lightly browned and tops spring back when lightly pressed. Cool the cupcakes completely.

Use a stand mixer to whip up Vanilla Buttercream Frosting.

Evenly divide frosting into three bowls. Tint one bowl of frosting with pink gel food coloring. Tint another bowl of frosting with dark pink/fuchsia gel food coloring. Leave the other bowl of frosting white.

Fit a pastry/piping bag with a large closed star piping tip.

Use a spoon or spatula to add a scoop of each color into the piping bag. Continue adding spoonfuls of frosting to the piping bag until all frosting has been added.

Gently squeeze the bag to push the frosting down to the tip.

Place the cupcakes into the decorative wrapper before frosting, if using.

To decorate the cupcakes, position the piping tip vertically over the center of the cupcake. Squeeze the piping bag gently to place a dollop of frosting in the center of the cupcake. Continue squeezing the piping bag as you move the tip to the outer edge of the cupcake then move in a circle all the way around the outer edge. When you reach a full circle, stop squeezing the bag then gently pull the piping tip up and away from the cupcake.