1. Preheat the oven to 180°C (350˚F). Line a muffin tin with 12 paper liners and set aside. Melt the butter for the batter and let cool down a bit.

2. Add the melted butter together with the oil, milk, eggs and vanilla extract to a large bowl and mix until well combined. Add the sugar and mix until you get a fluffy mixture. Mix the flour with baking powder, and salt and gradually add to the bowl and mix in until just combined. Divide the batter between the paper liners and bake for 20-24 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Take out of the oven, remove from the muffin tin and let cool down completely on a wire rack.

3. For the buttercream add the butter to a large bowl and mix until light and fluffy. Add the confectioners‘ sugar and vanilla extract and mix slowly, then on high speed for several minutes until you get a nice and creamy mixture. Gradually add the heavy cream to get the right consistency that can be piped easily. Transfer the finished buttercream to a piping bag with star tip and decorate the cupcakes. If you like sprinkles, add them on top as well. In summer I recommend storing the finished cupcakes in the fridge when it is not warm in the kitchen, you can leave them outside in a box on the counter.