Red Velvet 4th of July Cupcakes with Cream Cheese Frosting

Ingredients

• 1/3 C vegetable oil
• 1/3 C granulated sugar
• 1/3 C light brown sugar
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 2 Tbsp unsweetened cocoa powder
• 2 Tbsp red food coloring, liquid
• 1 3/4 C all purpose flour
• 1/2 C milk
• 3/4 tsp baking soda
• 3/4 tsp white vinegar
• 8 oz cream cheese, softened
• 1/3 C unsalted butter, softened
• 1/2 tsp vanilla extract
• 4 C powdered sugar

Directions

1. Preheat the oven to 350°F, and set paper liners into a standard cupcake pan. In a large bowl or the bowl of a stand mixer, mix the vegetable oil with the sugars. Beat in the egg and vanilla, then add the salt, baking powder, cocoa powder, and red food coloring. Pause to scrape down the bowl whenever it needs it. Add the flour and mix, then pour in the milk. In a small bowl, stir the baking soda and vinegar together, then add that bubbling mixture to the batter right away. Mix only until everything is blended and you no longer see streaks.
2. Scoop the batter evenly into the lined pan with a large cookie scoop. Each liner should be about 2/3 full.
3. Bake at 350°F for 15-18 minutes, until a toothpick poked into the center comes out clean. Let the cupcakes sit in the pan for several minutes, or until they are comfortable to move, then place them on a wire rack to finish cooling.
4. Once the cupcakes are completely cool, make the frosting. In a large bowl or stand mixer, beat the cream cheese and butter together until the mixture looks light and fluffy. Mix in the vanilla, then add the powdered sugar 1 cup at a time. Continue beating until the frosting is smooth and reaches the consistency you want. Spoon the frosting into a piping bag fitted with a piping tip. Frost the cupcakes, then decorate with fresh blueberries or however you like.
5. Enjoy right away. For make-ahead cupcakes, store them at room temperature or refrigerate them for up to several days.