Instructions

1. First, make the cupcakes. Preheat the oven to 350°F and grease and line 20 cupcake tins with liners. Set aside.
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.
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.
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.
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.
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 before frosting.
7. Once the cupcakes are completely cool, make the frosting. In a stand mixer, beat the softened butter and powdered sugar together until fluffy, about 2 minutes.
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
9. Transfer the frosting to a pastry bag fit with a large star tip and frost the cooled cupcakes. Top with rainbow sprinkles if desired. Enjoy!