Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
Mix Wet Ingredients: In another bowl, whisk together the vegetable oil, buttermilk, eggs, vanilla extract, red food coloring, and white vinegar.
Combine Mixtures: Slowly pour the wet ingredients into the dry ingredients, whisking together until just combined. Be careful not to overmix.
Fill Liners: Using a scoop or spoon, fill each cupcake liner about 2/3 full with the batter.
Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool: Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Make the Frosting: In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until fully combined and smooth.
Frost Cupcakes: Once the cupcakes are completely cool, use a piping bag or a spatula to frost them with the cream cheese frosting.
