Step 1

Preheat the oven to 350°F and grease and line 20 cupcake tins with liners. Set aside.

Step 2

In a large mixing bowl fitted with a whisk attachment, beat the softened butter and oil together until they become homogenous, about 3 minutes. This will not work if your butter is not completely room temperature.

Step 3

Slowly add the granulated sugar to the oil and butter, beating on high until the mixture is light and fluffy and turns a very pale yellow, about 3 minutes.

Step 4

Add the eggs in one at time, scraping down the bowl in between each addition. Add the vanilla extract. Beat the mixture on high for 3 minutes more to incorporate as much air as possible.

Step 5

In separate bowl sift together the cake flour, salt, and baking powder. Alternate mixing in the dry ingredients and the buttermilk in 4 batches, starting with the buttermilk and ending with the dry ingredients. Fold in the sprinkles until well mixed. It’s okay if the batter still has a few lumps in it–you don’t want to over mix it.

Step 6

Use a large cookie scoop or a 1/4 cup measuring cup to split the batter evenly into the prepared cupcake tins and bake for 20-30 minutes or until the cupcakes are lightly golden brown and spring back when pressed. Take out of the oven and transfer to a cooling rack. Let the cupcakes cool completely and frost with your favorite frosting!

Step 7

In a stand mixer, beat the softened butter and powdered sugar together until fluffy, about 2 minutes.

Step 8

Add in the vanilla, salt and a tablespoon of milk one at a time. If the frosting seems to be getting too runny, stop adding milk. Beat for 3 minutes, or until light and fluffy

Step 9

Transfer the frosting to a pastry bag fit with a large star tip and frost the cooled cupcakes. Top with rainbow sprinkles or leave plain. Enjoy!