Servings: Makes 36 cupcakes or 3 to 6" cakes +

1/2 cup salted butter ½ cup salted butter
1/2 cup vegetable oil ½ cup vegetable oil
3/4 cup sour cream ¾ cup sour cream
1 1/2 cups sugar 1 ½ cups sugar
1 1/2 cups buttermilk room temperature 1 ½ cups buttermilk room temperature
3 large eggs room temperature 3 large eggs room temperature
1 tablespoon vanilla extract 1 tablespoon vanilla extract
3 1/2 cups all-purpose flour 3 ½ cups all-purpose flour
4 teaspoons of baking powder 4 teaspoons of baking powder

Preheat an oven to 350°F.
Line 3 cupcake pans with liners or 3 6" cake pans with parchment paper.
In a stand mixer with a paddle attachment, cream the butter, sugar and oil together until light and fluffy. Add in eggs, sour cream and vanilla extract and beat until combined.
Add in buttermilk, flour and baking powder. Mix until just combined. Be sure to scrape the sides and bottom of the bowl to make sure everything gets mixed in.
Using a large ice cream scoop, place the batter in cupcake pans with liners. Bake for 21 to 25 minutes (25 to 30 minutes for cakes), or until a toothpick inserted into the center comes out clean. Remove cupcakes from pans and let cool on wire rack. For cakes, let sit in pans for a few minutes and then transfer to a wire rack to cool completely.
Frost as desired!