Creating Classic Christmas Red Velvet Cupcakes with Vanilla Frosting is straightforward. Follow these steps for success:

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 large bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until well combined.
4. Combine Mixtures: Slowly add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
5. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
6. Bake: Place the cupcake tin in the preheated oven and bake for 20-25 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 about 5 minutes. Then transfer them to a wire rack to cool completely.
8. Prepare the Frosting: While the cupcakes are cooling, prepare the vanilla frosting. In a large bowl, beat the softened butter until creamy.
9. Add Sugar and Cream: Gradually add the powdered sugar, mixing on low speed. Then add the vanilla extract and 2 tablespoons of heavy cream or milk. Beat until fluffy and smooth. Add more cream or milk if necessary to achieve your desired consistency.
10. Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag or a spatula to frost each cupcake generously with vanilla frosting.