Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with cupcake liners. In the bowl of a mixer, cream together butter, oil and sugar. Add eggs one at a time, mixing well after each addition. Next, add in vanilla extract. In separate bowl, sift together flour, baking powder & salt. While alternating both, add in flour and milk into the creamed butter & sugar mixture. Don't over mix.

1. Once the batter is smooth, scoop into lined muffin tins filling them ¾ of the way up. Bake at 350 degrees for 20 minutes.
2. Let cool completely before icing.
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1. For frosting, place butter in the bowl of a mixer and beat on low until smooth & creamy. Add 1 cup of powdered sugar, salt and vanilla & mix until combined. Gradually add in the remaining powdered sugar. Add in one tablespoon of milk at a time until you reach the desired fluffy consistency.

1. Before icing the cupcakes, cut a hole in each cupcake (about ½ inch wide).
2. Fill each cupcake with Sour Punch Zombeanz.
3. Lastly, ice the cupcakes with the buttercream icing.
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