Ying Yang Cupcakes

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

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

Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

With an electric mixer, beat butter and sugar until light and fluffy. Add oil then eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).

Divide batter among prepared muffin cups, filling each 2/3 full. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely. Frost with strawberry meringue buttercream.
Makes 24 cupcakes