• Preheat the oven to 350° and line a muffin tin with parchment cups. Or grease the muffin tin.
• In a large bowl or the bowl of a stand mixer, beat the oil and the sugar together. Add in the eggs and the vanilla and beat on medium speed for one minute.
• Now add in the milk and slowly beat until just combined.
• Add in the flour, baking powder and salt and mix until the batter is just combined.
• Scoop the batter evenly into the muffin tin and bake at 350° for 18-20 minutes.

White Chocolate Strawberry Frosting

• In a double boiler or the microwave, melt the chocolate chips. Don't overheat otherwise they will burn. The chocolate should be silky and runny.
• Let the chocolate cool until room temperature before mixing with the butter. You don't want the chocolate to melt the butter.
• Beat the butter and the white chocolate until well combined and then add in the vanilla and strawberry jam. Once these are well combined, slowly add in the icing sugar 1/2 a cup at a time. Do this until all the icing sugar has been mixed in.
• If the frosting seems a bit too thick, add in a tablespoon of milk to thin it out.
• Once the cupcakes are completely cooled, you can frost the cupcakes. If adding sprinkles, do this right away before the frosting dries.