Preheat oven to 375°F (190°C)

In a mixing bowl: whisk together the flour, baking powder and salt then set aside.

In a large mixing bowl: cream together the butter and granulated sugar with a hand mixer. Next, add the eggs and vanilla and continue mixing until combined.

In alternating thirds, beginning with the flour and ending with the milk, add to the wet ingredients and mix to combine between each addition. Finally, add the vegetable oil and mix until just combined. Do not over mix.

Add cupcake liners to a cupcake pan then use an ice cream scoop to fill in equal portions.

Bake 20 minutes or until a toothpick inserted in the center of the cupcakes come out clean.

Allow to cool completely before frosting.

Cream the butter and shortening together in a mixing bowl with a hand mixer then add the remaining ingredients. Continue mixing to combine.

If needed, add more milk, 1 tablespoon at a time to achieve desired consistency. If you desire colored frosting then you can add food coloring at this point and combine.

Add the frosting to a piping bag with a decorator tip, if desired, and frost cooled cupcakes. NOTE: frosting warm cupcakes will cause the frosting to melt.

Decorate with sprinkles, if desired.