Separate the eggs, placing the egg whites in a perfectly clean bowl (not a speck of grease or they won't whip). Save the yolk for later part of recipe.

Whip the egg whites until frothy, gradually adding 1/2 cup of sugar. Continue beating until very stiff and glossy. Place in another bowl for later use.

Place the flour, 1 cup remaining sugar, and baking powder in a mixing bowl and mix until combined.

Add the oil, half the milk, and vanilla. Mix well.

Add the egg yolks and remaining milk. Mix well. The batter should be nice and smooth.

Fold in the egg white and sugar mixture, making sure that it is incorporated well with no streaks of egg white showing.

Fill cupcake liners half full. I like to use a muffin scoop to measure, but a regular spoon will work also.

Bake at 350 degrees for 25 minutes.

Cool completely before frosting.

Beat the butter and cream cheese until smooth and creamy.

Add the confectioners sugar and vanilla. Mix well.

Add 1 tsp or more milk if needed to thin for piping. You want it somewhat stiff so that it doesn't sag when piped, yet thin enough to pipe easily. Cream cheese frosting is naturally softer than a straight butter frosting, so go easy on the milk.