Chocolate Vanilla Cupcake

INGREDIENTS:

Vanilla Batter

8 Tbsp. (1 stick) unsalted butter, room temperature

1 3/4 cups all-purpose flour

2 tsp. baking powder

1/2 tsp.salt

3/4 cup sugar

2 large eggs, room temperature

1 tsp. pure vanilla extract

3/4 cup whole milk

2 Tbsp. vegetable oil

Chocolate Batter:

8 Tbsp. (1 stick) unsalted butter, room temperature

1 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa

2 tsp. baking powder

1/2 tsp. salt

3/4 cup sugar

2 large eggs, room temperature

1 tsp. pure vanilla extract

3/4 cup whole milk

2 Tbsp. vegetable oil

INSTRUCTIONS:

1.Prepare both vanilla and chocolate batters; fill muffin cups with 3 tablespoons of each, side by side.

2.Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners.

3.In a medium bowl, whisk together flour, baking powder, and salt; set aside.

4.With an electric mixer, beat butter and sugar until light and fluffy.

5.Add oil then eggs one at a time, beating well after each addition; add vanilla, and mix until combined.

6.On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture.

7.Mix just until incorporated (do not overmix).

8.Divide batter among prepared muffin cups, filling each 2/3 full.

9.Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes.

10.Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely.

11.Frost with strawberry meringue buttercream.