Gather cupcake ingredients - * Flour * Sugar * Baking powder * Vegetable oil * Milk * Eggs * Vanilla extract
Combine the flour, sugar, and baking powder in a large bowl. Mix to combine.
Add in the vegetable oil, milk, eggs, and vanilla and mix to combine.
Stir until no large lumps of flour remain but do not over mix.
Fill each cupcake tin 3/4 of the way full with batter. I used a 1/4 cup cookie scoop to make sure they're all the same size.
Gather frosting ingredients - * Powdered sugar * Butter * Cookie butter
– Using a stand or hand mixer, beat the butter on medium speed until smooth. – On low speed, add the powdered sugar and beat on high speed until the frosting is light and fluffy then fold in the cookie butter.
Transfer the frosting to a piping bag and frost the cupcakes as desired. I used a Wilton 2D piping tip, but use any shape you like.
Enjoy immediately or store leftover cupcakes in an airtight container in the fridge for up to three days,