Ingredients:

  • 2 ½ cups (300g) All-purpose flour
  • 1 ½ cups (300g) Granulated sugar
  • 1 tablespoon Baking powder
  • ½ teaspoon Salt
  • ½ cup (115g / 1 stick) Unsalted butter, softened
  • ¼ cup (60ml) Vegetable oil
  • 2 Large eggs
  • 2 teaspoons Vanilla extract
  • 1 cup (240ml) Milk
  • 1 cup (230g / 2 sticks) Unsalted butter, softened
  • 4 cups (480g) Powdered sugar
  • ¼ cup (60ml) Milk
  • 1 teaspoon Vanilla extract
  • Pinch of salt
  • Food coloring (optional)
  • Sprinkles, various types and colors

Instructions:

  1. Preheat oven to 350°F (175°C). Line cupcake tin with liners.
  2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
  3. In a separate bowl, cream together butter, oil, eggs, and vanilla.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Avoid overmixing.
  5. Fill each liner about ⅔ full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.
  7. Let the cupcakes cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
  8. Cream together the softened butter and powdered sugar until light and fluffy. Gradually add milk and vanilla extract. Beat until smooth. Add food colouring if desired.
  9. Frost each cupcake with a generous swirl of frosting. Use a piping bag or a knife.
  10. Decorate with sprinkles.
  11. Arrange the frosted cupcakes on a cake board or serving platter in the desired shape (e.g., a number, a letter, a circle).