Start by preheating your oven to 350°F (175°C). While it heats up, line your cupcake pan with paper liners. This will make it easier to remove the cupcakes later without sticking.

In a medium-sized bowl, whisk together the flour, cornstarch, cocoa powder, baking soda, and salt. Set aside.

In a separate large bowl, add the sugar, eggs, oil, milk, vanilla, red food color, and vinegar. Using a hand mixer or whisk, blend these ingredients until the mixture is smooth and fully combined.

Gradually add the dry ingredients into the wet mixture. Mix on a low speed (or stir by hand) until the ingredients are just combined. Be careful not to overmix—stirring too much can make the cupcakes tough instead of light and fluffy.

Carefully spoon the batter into your cupcake liners, filling each about 2/3 full. This allows space for the cupcakes to rise while baking.

Place the cupcake tray in the center of your oven and bake for 18-20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Decorate with your favorite cream cheese frosting, and enjoy!