Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.

In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt.

In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red gel food coloring, and 1 tsp of the vanilla extract.

Pour the wet mixture into the dry mixture and stir until just combined. Stir in the white vinegar.

Divide the batter evenly among the liners, filling each about 2/3 full. Bake 18–20 minutes, until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

For the frosting: beat the cream cheese and butter together until smooth and fluffy, about 2 minutes. Add the powdered sugar one cup at a time, then beat in the remaining 1 tsp vanilla extract until smooth.

Swirl the frosting generously onto each cooled cupcake.

Warm the raspberry preserves until pourable. Drizzle and drip it over the frosting so it runs down the sides like blood. Serve immediately or refrigerate.