Preheat the oven to 320°F (160°C) and line your cupcakes pans with 15 liners.

In a large bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.

In another bowl cream together the softened butter, oil, sugar and vanilla extract.

Add 3 eggs and mix until well combined.

Add the dry ingredients, milk and lemon juice and mix until combined. Scrape the bottom and sides of your bowl.

Fill the first 3 cupcake liners three quarters of the way and zest 1 lemon directly over the cupcakes. Mix the lemon zest into the batter.

Completely fill another 6 cupcake liners with the batter for vanilla cupcakes.

To the third row of cupcakes add 3 or 4 Mini Oreos and push them down into the batter.

Divide the remaining cake batter between 2 bowls. To one bowl add 1¾ tbsp of unsweetened cocoa powder and 1 tbsp of milk. To the second bowl add 1 tsp of unsweetened cocoa powder and red food coloring.

Bake in the preheated oven for 20 to 22 minutes or until the toothpick comes out clean.

Allow the cupcakes to cool in the pan for 5 minutes, then carefully remove and allow to cool completely.

For the cream cheese frosting, cream the butter until soft and smooth. In a large bowl, cream together the very cold cream cheese, powdered sugar and vanilla extract. Mix only for 30 seconds.

Quickly add the softened butter to the cream cheese mixture and mix on high until the frosting is firm and pipeable.