Make the Cupcakes:

1. Preheat oven to 350°F. Line 24 muffin cups with paper liners.

2. In a bowl, sift together cake flour, baking powder, and salt. Set aside.

3. In a small bowl, stir cocoa powder and red food coloring into a smooth paste.

4. In a large bowl, cream butter and sugar with a mixer on medium speed until light and fluffy (about 3 minutes).

5. Beat in eggs one at a time, followed by vanilla and the red cocoa paste.

6. Alternate adding the flour mixture and buttermilk in three additions, starting and ending with flour.

7. In a small bowl, mix vinegar and baking soda (it will fizz). Quickly stir it into the batter.

8. Fill each cupcake liner ¾ full. Bake for 20–22 minutes or until a toothpick comes out clean.

9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

2.Make the Frosting:

1. Beat cream cheese and butter in a stand mixer until smooth and combined (2–3 minutes).

2. Add vanilla and mix well.

3. Gradually beat in powdered sugar, one cup at a time, until fully incorporated.

4. Beat on high for 2–3 minutes until frosting is fluffy and pipeable.

5. Frost cooled cupcakes as desired. Chill frosting for 15 minutes if too soft.