Directions

1. Preheat oven to 350°F and grease or line a muffin tin with cupcake liners.
2. In a medium mixing bowl, sift together all-purpose flour, cornstarch, baking soda, salt, and cocoa powder.
3. In a large mixing bowl, combine sugar, Clebby’s Vegetable Oil, milk, white distilled vinegar, eggs, red food coloring, and vanilla extract. Whisk to combine.
4. Slowly add the dry ingredients to the wet, using a rubber spatula to fold in the ingredients. Mix until combined.
5. Divide batter among cupcake liners, filling about ⅔ of the way full.
6. Bake for 20 minutes, until an inserted toothpick comes out clean.
7. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. In a large mixing bowl, add softened cream cheese and softened butter. Beat until smooth. Gradually beat in the powdered sugar, a cup at a time. Then add in vanilla extract and a pinch of salt. Whip until the frosting is smooth and creamy.
9. Add the frosting to a large pastry bag fitted with a star piping tip.
10. Pipe frosting onto each cupcake and top with red sugar sprinkles.