Southern Red Velvet Cupcakes

Preheat oven to 350°F. Line 2 cupcake pans with liners.
In a large bowl sift together all-purpose flour, cocoa powder, salt, and baking soda.
In the bowl of a stand mixer (or large bowl), mix together oil, buttermilk, vanilla, and eggs until combined.
Add in sugar and mix until combined. Then slowly add in flour mixture and mix until combined.
Slowly add the food coloring and then vinegar, and then mix until combined.
Divide evenly into 2 prepared cupcake or muffin pans.
Bake for 15-20 minutes, or until a wooden pick inserted comes out mostly clean.
Once done, cool for 10-15 minutes. Once able to handle them, remove the cupcakes to a wire rack to finish cooling.

In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy (about 3 minutes; it will change from yellowish to almost white).
Add 3.5 cups powdered sugar, the vanilla, and salt (if using unsalted butter). Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the remaining powdered sugar ¼ cup at a time (I add it).
Frost cooled cupcakes or spread frosting on cupcakes with an offset spatula immediately before serving. I like a Wilton #12 tip.