Step 1

Start by preheating your oven to 325°F then place paper liners in 2 12-cup muffin pans. You will need 4 more so you can wait until a batch of cupcakes bake before lining with the remaining ones.

Step 2

In your mixer bowl, add oil and butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4-5 minutes until very pale yellow and fluffy. Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.

Step 3

Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add baking powder, salt and baking soda. Be careful not to over beat.

Step 4

Lastly, add sour cream, milk, and vanilla extract, scrape down sides and mix until just combined and turn off mixer.

Step 5

Scoop batter into liners 3/4s full and bake for 16-19 minutes (mine bake in about 18 minutes) or until a toothpick inserted into the center comes out mostly clean. They should be completely set in the center.

Step 6

Remove from oven and allow to cool to room temperature before frosting.