Ingredients:

2 1/2 C. all-purpose flour
1 1/2 C. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cocoa powder
1 1/2 C. vegetable oil
1 C. buttermilk, room temperature
2 large eggs, room temperature
2 Tbsp. red food coloring
1 tsp. white distilled vinegar
1 tsp. vanilla extract

For the Cream Cheese Frosting:

1 lb. cream cheese, softened
2 sticks butter, softened
1 tsp. vanilla extract
4 C. sifted confectioners' sugar

Directions:

Preheat the over to 350 degrees. Line 2 (12-cup) muffin pans with cupcake liners.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together te oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake liners about 2/3 full. Bake in over for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove and coll completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.