Moist Vanilla Cupcake Recipe with Oil

Vanilla cupcake recipe
0 Preheat your oven to 400°F and line your cupcake pan with cupcake liners.
1 In a separate medium bowl, sift the flour, baking powder, and salt.
2 In a large bowl of a stand mixer (or using a hand mixer) with the paddle attachment, mix the oil and sugar for 1 minute. Add the eggs, vanilla extract, and almond extract and mix until combined.
3 Add the dry ingredients to the wet ingredients, alternating with the milk, starting and finishing with the flour mixture. Mix until just incorporated.
4 Using a cookie scoop or an ice cream scoop, fill the paper liners 2/3 full. Bake for 5 minutes. Lower the oven temperature to 350°F and bake for an additional 9-10 minutes, or until a toothpick inserted in the middle comes out clean.
5 When the cupcakes are ready, leave them to cool in the cupcake tin for 5 minutes, then transfer them to a wire rack to cool completely.
Vanilla buttercream frosting
8 Using an electric mixer, cream the butter for 3 minutes on medium-high speed, until light and fluffy. 
9 Sift and add the powdered sugar, vanilla extract, salt, and heavy cream and beat on low speed until the ingredients are just combined. Turn the speed to medium-high and beat for an additional minute, until the frosting is light and fluffy. Add more cream if you want a softer, creamier frosting.
10 Place the frosting in a piping bag with an 8B open star decorating tip, and swirl the frosting on top of the completely cooled cupcake.