Ingredients

• 2.5 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 0.5 cups milk
• 0.5 cups vegetable oil
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 0.5 cups butter
• 3 large eggs

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with muffin cups.
2. 2 Combine flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
3. 3 Combine milk, vegetable oil, and vanilla extract in a separate bowl. Set aside.
4. 4 Beat sugar and butter with an electric mixer until light and fluffy; add eggs one at a time, beating well after each addition. Mix in flour and milk mixtures alternatively, both beginning and ending with flour, until thoroughly combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.
5. 5 Bake in the preheated oven until golden and a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Let cool completely before transferring to a wire rack.
6. 6 Meanwhile, place a medium-sized mixing bowl and whisk into the freezer for 5 to 10 minutes.
7. 7 Beat cream cheese and sugar in a large mixing bowl with an electric mixer until smooth. Add vanilla and salt; combine. Set aside.
8. 8 Remove the medium-sized mixing bowl and whisk out of the freezer. Pour heavy whipping cream into the bowl and whip until stiff peaks are about to form. Add confectioners' sugar and vanilla; whip until stiff peaks form, making sure not to overwhip.
9. 9 Mix together cream cheese and whipped cream mixtures until combined. Frost cooled cupcakes and top with strawberries and blueberries.

Nutrition per serving