Funfetti Cupcakes:

Preheat the oven to 350ºF. Line cupcake pan with paper liners. This recipe makes about 16 cupcakes, depending on how full you fill your liners.

Mix together milk and vinegar in a small glass container to sour. In a separate bowl, combine flour(s), baking powder, and salt, whisking until blended. Set aside.

In a large mixing bowl, beat butter until creamy. Add oil and sugar and continue to beat until light and fluffy.

Add a third of the flour mixture to the creamed butter, beating until mostly incorporated. Pour in half of the milk, continuing to beat until well blended. Repeat with half of the remaining flour, then the rest of the milk. Finish with the rest of the flour, beating until well combined and batter is smooth. Stir in vanilla and sprinkles. (If making gluten-free cupcakes, let batter rest 5–10 minutes before folding in sprinkles. This helps the gluten-free flours absorb the liquid)

Scoop batter into paper liners filling 3/4 full. Bake in preheated oven for 18–23 minutes or just until cupcakes are fluffy and centers spring back with a light touch. Bake time varies depending on your oven and how full the liners are filled.

Let cupcakes cool thoroughly before transferring to a baking rack to cool completely. Cupcakes should be cool before frosting or buttercream can melt and slide off.

Vanilla Buttercream:

In a medium bowl, beat softened butter until creamy. Add powdered sugar 1 cup at a time, alternating with vanilla and 1–2 teaspoons of milk, blending until well combined. Beat in additional milk if buttercream is too stiff. Spread or pipe over fully cooled cupcakes and top with sprinkles.

I used a Wilton 1M Star Tip to pipe the frosting on the cupcakes.

Cover well and store at a cool room temperature for 2–3 days or in the fridge for up to 1 week.