1️⃣ Preheat the Oven and Prepare the Cupcake Tin
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to make cleanup easy and ensure the cupcakes don’t stick.

2️⃣ Mix the Dry Ingredients
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Whisk until evenly combined and free of lumps.

3️⃣ Combine the Wet Ingredients
In another bowl, whisk together the vegetable oil, buttermilk, egg, vanilla extract, and vinegar until smooth. This mixture keeps the cupcakes moist and flavorful.

4️⃣ Add the Red Food Coloring
Stir the red food coloring into the wet ingredients. Adjust the quantity to achieve your desired shade of red. Gel coloring provides intense color with less product.

5️⃣ Mix Wet and Dry Ingredients Together
Slowly pour the wet ingredients into the dry ingredients. Gently stir until the batter is smooth and fully combined. Avoid overmixing, as this can make the cupcakes dense.

6️⃣ Fill the Cupcake Liners
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. This allows space for the cupcakes to rise properly.

7️⃣ Bake the Cupcakes
Place the tin in the preheated oven and bake for 18-20 minutes. Use a toothpick to check for doneness—it should come out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

8️⃣ Prepare the Cream Cheese Frosting
In a mixing bowl, beat the butter and cream cheese together on medium speed until creamy and smooth. Gradually add the powdered sugar, one cup at a time, mixing on low speed. Once fully combined, add the vanilla extract and salt. Increase to high speed and beat for 2-3 minutes until fluffy.

9️⃣ Frost the Cupcakes
Once the cupcakes are completely cool, use a piping bag or a spatula to frost them with the cream cheese frosting. Decorate as desired with sprinkles, crumbs, or edible pearls.