Preheat the oven to 350F, and line a muffin pan with 16 cupcake liners.

In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, and sugar. Add in the butter, and beat on low until it's incorporated and has a sandy texture.

In a small bowl, whisk together the oil, eggs, sour cream, and vanilla, and add them to the dry ingredients. Mix until combined.

Finally, pour in the milk, and beat on medium-low until smooth and creamy.

Divide the batter evenly between the prepared liners, and bake for 14-15 min, until a toothpick inserted in the center comes out clean {the top may still appear very white, that's okay!}

While the cupcakes cool, make the frosting. In the bowl of a stand mixer, combine the butter and cream cheese, and beat on medium-high until smooth and creamy.

Pour in the salt and vanilla, then add in the powdered sugar, a cup at a time, beating between each addition.

Separate about ⅓ of the frosting to another bowl, and add the desired food coloring. Core out the cupcakes, fill the center with the colored frosting, and replace the top "lid" of the cupcake on top.

After all cupcakes have been filled, decorate the top as desired with white frosting {I'm partial to a 1M tip for decorating}. Top with sprinkles and enjoy!