Beat sugar with eggs until completely combined.

Add flour, milk, butter, oil, baking powder, and vanilla.

Mix until creamy.

Bake at 325 for dark pans (350 for regular) for 18-20 minutes. In the past couple of years I've been baking in thicker shiny cupcake pans and have baked these at 375° for 18-1=20 minutes and they come out perfectly.

So knowing your oven is key, be sure your oven is reaching the proper temperature by using an additional thermometer, and preheat your oven until it reaches the temperature. Don't just open the oven the second it beeps that the temperature has been reached, the oven will cool down and it'll result in flatter cupcake tops, as well as under-baked cupcakes, that you'll have to bake longer and risk drying them out. Test cupcakes every minute, starting 1 minute before you think they'll be done.

Let cupcakes completely cool

Caramel Frosting

Cream together butter, shortening, and sugar.

Add cream, caramel sauce, caramel oil, and salt and mix until smooth and creamy.

Place frosting in a piping bag with a #2 tip and pipe frosting on cupcakes.

Drizzle caramel sauce over frosting and sprinkle on coarse salt.