In the bowl with a mixer beat sugar and egg until creamy and smooth.

Add in flour milk, butter, oil, baking powder, and vanilla and blend until it's combined without beating.

Fill cupcake liners with 3 tablespoons of batter. (This will fill 8 cupcakes liners with 3 tablespoons of batter each) If you fill the cupcake liners more full, you'll get fewer cupcakes.

Bake at 350 degrees for 15-18 minutes, check with a toothpick until it comes out clean.

Remove cupcake pan from oven and let cool 5 minutes before placing cupcakes onto a cooling rack to completely cool.

I made a batch of Italian Buttercream Frosting Recipe, there is more than enough to frost these cupcakes, I simply place the remaining frosting into a container and place it in the fridge to use later, it easily lasts a month in the fridge, just bring it to room temperature and re-whip it.

I added a drop of egg yellow coloring and three drops of light pink Americolor coloring to a cup of the frosting that I used on these cupcakes and topped them with confetti sprinkles.