INGREDIENTS:
Vanilla Batter:
8 Tbsp. (1 stick) unsalted butter, room temperature
1 3/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp.salt
3/4 cup sugar
2 large eggs, room temperature
1 tsp. pure vanilla extract
3/4 cup whole milk
2 Tbsp. vegetable oil
Chocolate Batter:
8 Tbsp. (1 stick) unsalted butter, room temperature
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
2 large eggs, room temperature
1 tsp. pure vanilla extract
3/4 cup whole milk
2 Tbsp. vegetable oil
INSTRUCTIONS:
1.Prepare both vanilla and chocolate batters; fill muffin cups with 3 tablespoons of each, side by side.
2.Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners.
3.In a medium bowl, whisk together flour, baking powder, and salt; set aside.
4.With an electric mixer, beat butter and sugar until light and fluffy.
5.Add oil then eggs one at a time, beating well after each addition; add vanilla, and mix until combined.
6.On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture.
7.Mix just until incorporated (do not overmix).
8.Divide batter among prepared muffin cups, filling each 2/3 full.
9.Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes.
10.Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely.
11.Frost with strawberry meringue buttercream.
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