Creating Pink Velvet Cupcakes with Vanilla Buttercream Frosting is straightforward. Follow these steps for delicious results:

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

2. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.

3. Combine Wet Ingredients: In another bowl, mix together the vegetable oil, buttermilk, eggs, vanilla extract, red food coloring, and vinegar until smooth.

4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid over-mixing to keep the cupcakes light and fluffy.

5. Fill Cupcake Liners: Scoop the batter into the prepared muffin tin, filling each liner about 2/3 full.

6. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool: Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.

8. Make the Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing on low speed until combined. Add the vanilla extract and 2 tablespoons of heavy cream. Beat on high until fluffy. Add more cream as needed for desired consistency.

9. Frost the Cupcakes: Once the cupcakes have cooled completely, use a piping bag or a spatula to generously frost each cupcake with the vanilla buttercream.

10. Decorate: Optionally, add sprinkles or edible glitter for an extra touch of elegance.