• Preheat the oven to 350˚F/ 180˚C and place a rack in the center of the oven. Line a 12 muffin tin with 6 paper liners.
• In a small bowl, whisk together the flour, baking powder, and salt and set it aside.
• In a second mixing bowl, use an electric hand mixer to beat the softened butter, oil and sugar until creamy. Beat it for around 3-4 minutes until it increases a bit in volume and is lighter in color.
• Beat in the egg and the vanilla and mix it well until the egg is incorporated.
• Add the dry ingredients and the buttermilk into the wet ingredients, and mix on low speed or fold with a rubber spatula.
• Divide the cupcake batter over the 6 liners.
• Place the pan in the oven and bake for around 20 minutes or until the top of the cupcakes spring back when touched.
• Let the cupcakes cool in the pan for 5 minutes before removing and placing them on a wire rack to cool further.

Frosting

• Using electric beaters or a stand mixer fitted with a paddle attachment, beat the butter until creamy.
• Add in the vanilla, powdered sugar and heavy cream and toasted milk powder (if using it) and mix on low speed until combined.
• Turn the mixer on high and beat it for 3-4 minutes until it's light, creamy, and smooth.
• When the cupcakes have cooled completely, they can be frosted. Pipe the frosting over the cupcakes. Decorate them with sprinkles if you like.