• Preheat the oven to 350F (175C) and line the muffin pan with paper liners.
• In a bowl, combine the flour, baking powder, and salt. Set aside.
• Pour the oil into a microwave-safe bowl, add the butter, and heat just until the butter has melted. Then combine it with the milk and add vanilla extract. Set aside.
• Place the eggs and white and brown sugar in a stand mixer fitted with a whisk attachment (or use a large bowl and a hand mixer). Whip on medium-high until the sugar has dissolved and the mixture tripled in volume. It will take approximately 7 minutes depending on what mixer you use.
• Then, add the dry ingredients in 3 parts while the mixer is running on low just until incorporated and no flour is visible.
• When done, take two tablespoons of the batter and add it to the milk mixture. Whisk until homogenous in consistency. Slowly pour everything back into the main batter while the mixer is running on low. Scrape the bottom and the sides of the bowl and mix on low for 10 seconds to combine.
• Fill the cupcake liner ⅔ full and bake for 17-20 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Remove from the oven and leave to cool down in the pan for a few minutes. Then, transfer onto a cooling rack to cool down completely before frosting.

For the frosting

• Place the butter, vanilla, and powdered sugar in the bowl of a stand mixer fitted with a whisk attachment (or you can use a hand mixer and a bowl) and whip until fluffy and white. Then, add the cream cheese in several parts and whip it to combine. Scrape the sides of the bowl and whip on medium-high until stable and fluffy.
• Place half of the frosting from the bowl into a piping bag and add your food coloring to the second half. Whip until homogenous in color. Then, place the colored frosting into another piping bag and snap the tips of both bags so you have 1" openings.
• Place a large piece of plastic wrap (so you can roll all the frosting in a log with it) on your working surface and pipe 6 lines of frosting on top of the wrap, alternating the colors so they touch each other.
• Fold the plastic wrap lengthwise and roll the frosting into a log. Twist the ends so it doesn’t escape.
• Then, cut off one end of the log and place it inside a clean piping bag fitted with your favorite piping nozzle. Decorate your cupcakes when they have completely cooled to room temperature. If you’re not frosting right away, keep the piping bags with frosting in the fridge.