Creating Bloody Red Velvet Cupcakes is easy if you follow these simple steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, and salt.

3. Combine Wet Ingredients: In a large mixing bowl, mix together the vegetable oil, granulated sugar, and eggs until smooth. Gradually add the buttermilk and vanilla extract, stirring until well combined.

4. Add Color: Mix in the red gel food color, ensuring it’s evenly distributed throughout the mixture.

5. Combine Mixtures: Add the dry ingredients into the wet mixture in three batches, mixing each time until no lumps remain.

6. Activate the Baking Soda: In a small bowl, combine the baking soda and white vinegar. Allow it to fizz and then fold it into the batter quickly to activate.

7. Fill Cupcake Liners: Pour the batter into the prepared cupcake liners, filling each about two-thirds full.

8. Bake: Place the cupcake tray in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool: Once baked, remove from the oven and allow the cupcakes to cool in the tray for about 10 minutes. Then, transfer them to a wire rack to cool completely.

10. Prepare Frosting: In a mixing bowl, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, continuing to beat until fluffy.

11. Frost the Cupcakes: Once the cupcakes are completely cooled, use a piping bag or a knife to frost them generously with the cream cheese frosting.

12. Decorate: Optionally, sprinkle the tops with red kitchen sprinkles for a festive touch.

These straightforward steps will help you create an amazing batch of Bloody Red Velvet Cupcakes that are sure to impress!