Preheat the oven to 335°F / 170°C and line a muffin pan with cupcake liners. Make sure the butter, eggs, and milk are at room temperature before beginning.
Split the milk into two containers, one with ½ cup of milk (118g) and one with ¾ cup of milk (177g).
Mix the ½ cup of milk with the vegetable oil and set aside.
Mix the ¾ cup of milk with the eggs and vanilla. Whisk together lightly and set aside.
Sift the flour, sugar, baking powder, and salt into the bowl of your mixer and turn on low with your paddle attachment.
Slowly add the butter, one small chunk at a time, letting it mix for a few seconds in between additions. Once it's all in it should look kind of like chunky breadcrumbs
Add the milk/oil mixture and turn your mixer up to medium speed. Beat for exactly two minutes.
Scrape the sides of your bowl to make sure there are no lumps, then turn the mixer back on low.
Add the milk/egg mixture slowly and mix on low until just combined.
Divide the batter into 24 cupcake liners and bake for 18 minutes or until the tops are springy and a skewer comes out clean.
Let the cupcakes cool in the pan for 5-10 minutes before moving to a wire rack to cool completely.
Decorate with the frosting of your choosing, try my French Buttercream for a rich, smooth and creamy frosting. Or try Russian Buttercream for something quick and easy but still silky and delicious!
Notes
Tip: While it is possible to measure your ingredients with a measuring cup, I strongly recommend weighing them ou ton a kitchen scale instead. It allows for a much more accurate measurement and better baking results. I always list all my recipes in both cups and grams so you can choose what is best for you. Frosting: The cupcakes photographed here are decorated with French Buttercream. You can use any kind of buttercream you like to go with these cupcakes though! See the blog post above for inspiration and recipes.