For the Vanilla Cupcakes

• Preheat oven to 350. Prepare 2 cupcake pans with liners.
• Whisk together the flour, baking powder and salt. Set aside.
• Stir together the buttermilk and vanilla. Set aside.
• Whisk together the eggs and egg whites. Set aside.
• In the bowl of a stand mixer, cream together the butter, sugar, and vegetable oil for 3 minutes. Or until lightened in color and fluffy.
• Slowly add in the eggs and mix to combine. Scrape to bowl making sure everything’s getting mixed. 
• Alternate adding the dry and wet ingredients, starting and ending with dry. (ie: add 1/3 of flour mixture, mix. Add 1/2 of buttermilk mixture, mix. Repeat.
• Using an ice cream scoop, divide the batter into the cupcake liners.
• Bake at 350 for 18-20 minutes. Let cool completely.

For the Cereal Milk Buttercream

• In a small/medium bowl, combine the cereal and the heavy cream. Set aside to let soak.
• In the bowl of a stand mixer with the paddle attachment, beat the butter on medium high speed for 10 minutes. Scrape down the bowl half way through.
• Add the vanilla and salt, mix to combine. 
• Add 1/2 of the powdered sugar, mix for 3 minutes. Repeat with remaining powdered sugar.
• Strain the cereal out of the cream.
• Add cream 1 TBSP at a time until the buttercream reaches your desired consistency. I leave it slightly stiff in order to pipe it onto the cupcakes.
• Fit a piping bag with your favorite tip (I used Wilton 8B here) and pipe the buttercream onto each cupcake. Top with extra cereal.
• Enjou