Preheat the oven to 350°F/180°C and line a muffin pan with 12 cupcake liners. Set aside while you make the batter.

In a large bowl, using an electric hand mixer, cream together the butter, sugar, oil, and vanilla extract on medium speed.

Then add the eggs, one at a time, mixing after each until it’s well-incorporated. Set the bowl of wet ingredients aside.

In a separate medium bowl, whisk together the flour, baking soda, and salt.

Pour about one third of the dry ingredients into the wet ingredients and mix until combined using the electric mixer. Then add the rest of the dry ingredients.

Gradually add in the milk and continue mixing just until everything is combined into a smooth cake batter.

Cut a 1 inch deep and about 1-inch diameter circle into the center of the cupcake from the top, using a small knife, and being careful not to go all the way to the bottom. Remove the “core” and discard the bottom of it, keeping just the circle “lid” for the hole. Fill the hole with about 2 tablespoons of sprinkles, and then replace the lid.

Use a piping bag to generously frost the pinata cupcakes in any style that you like. Top with more sprinkles.