Ingredients:
Cake:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups sugar
1 cup vegetable oil
2 large eggs, lightly beaten
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1 cup whole buttermilk
2 1/2 tablespoons red food coloring

Cream cheese frosting:
8 oz cream cheese
4 tablespoons (1/2 stick) unsalted butter, softened
1 teaspoon vanilla extract
1 cup confectioners sugar, sifted

Directions:

1. Preheat oven to 350° Fahrenheit. Line 2-12 hole muffin tins with paper liners. Spray each paper case with
   non-stick spray. Set aside.
2. In a medium bowl, sift together flour, baking powder and baking soda. Set aside.
3. In a medium bowl, combine sugar, vegetable oil, eggs, vinegar, and vanilla. With an electric mixer, beat
   until light and fluffy, about 2 minutes.
4. Gradually add flour mixture, and mix on low speed just until flour has been incorporated.
5. Slowly add buttermilk. Carefully add food coloring, and beat to combine.
6. Divide batter among paper liners halfway to the top.  Bake until a cake tester inserted into the middle
   comes out clean, about 25 - 30 minutes.
7. While the cupcakes are baking, prepare the cream cheese frosting:  Place cream cheese in a medium mixing bowl. Using an electric mixture, mix until smooth. Gradually add butter and vanilla, and continue beating. Add the sifted confectioners’ sugar, and beat until smooth.
8. Remove cupcakes from the oven, and allow them to cool briefly in the tin before transferring them to a wire rack to cool completely, about 30 minutes. Generously ice them with cream cheese frosting.