Preheat the oven to 350°F. Line your cupcake pans with cupcake liners and keep them ready.

To make buttermilk, add vinegar to milk, mix and keep aside for 5 mins to curdle.

In a large mixing bowl, sift together all-purpose flour, cornstarch, cocoa powder, baking soda, baking powder, and salt and keep aside.

After 5 mins, once buttermilk is ready, add the other wet ingredients to buttermilk, - oil, vanilla essence, red food color along with sugar. Mix until well combined.

Add the wet mixture to the dry sifted flour mixture.

Mix until well combined and smooth. Do not over mix else the cupcakes will turn out dense.

Divide the batter equally into 12 cupcake liners filling halfway full.

Bake at 350°F for 18 to 20 mins or until a toothpick inserted in the center of a cupcake comes out clean.

remove from the oven, let it sit in the pan for 5 mins after which transfer the cupcakes to a wire rack to cool completely before frosting.

Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.

Stir in vanilla extract and salt and mix well to combine.

Add powdered sugar 1 cup at a time (I added about 3 cups), and start the mixer on low, gradually increasing the speed until completely combined and smooth.

Creamy smooth cream cheese frosting is ready, keep refrigerated until ready to use. Alternately fit the piping bag with a piping tip, fill it with the frosting, then refrigerate it for 20-30 minutes before piping.

To frost, either use a knife or spatula to apply a layer of frosting on the cupcakes or use a piping bag with a tip. I've used a 1MM tip to frost.

Decorate with some colored sprinkles of choice (optional) and serve!!