To begin with first add vinegar with milk. Leave undisturbed for 10 mins. Milk curdles then instant buttermilk is ready. Set aside. You can even use fresh 1 cup buttermilk if you have.

To a mixing bowl - add oil and sugar. I have used castor sugar here so that it gets easily dissolved. However you can use regular crystal sugar too. Whisk well for a minute.

Now add curd mix well. Next add vanilla essence and red food color. Mix well,then add prepared buttermilk and mix it well.

To this add flour, baking soda and cocoa powder to a sieve. Sieve the flour mixture into the wet mix. Mix well to form a runny batter. Red velvet cupcakes are on its way to get ready.

Use a ice cream scooper for scooping to get even sized cupcakes. While you do this preheat oven at 180 deg C for 10 mins. Add batter to cupcake liner only till 3/4 th.

Bake in preheated oven at 180 deg C for 20-25 mins or until a toothpick inserted in center comes out clean.Set aside to cool completely. Meanwhile we can prepare the cream cheese frosting.

Cream cheese frosting:Get all your ingredients ready. To a mixing bowl, add cream cheese and butter. Beat well in high speed using a electric mixer. Beat until creamy.

Now after that add vanilla essence. Beat once for even mixing. Add icing sugar to a sieve and sieve into the cream cheese butter mixture.

Whisk until stiff peaks form. It should be thick and creamy. Fill the frosting into the piping bag.

Pipe on the cooled cupcakes. Add sprinkles over it. Eggless red velvet cupcakes are ready! These cupcakes tastes damn delicious together with cream cheese frosting.