For the Cupcakes:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two 12-cup muffin pans with cupcake liners. This recipe makes 24 cupcakes, so you’ll need both pans ready or plan to bake in batches.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Set this bowl aside – you’ll add it to the wet ingredients later.
3. Combine Wet Ingredients: In a separate medium bowl, whisk together the sugar and vegetable oil until well blended. Add the eggs one at a time, whisking well after each addition until the mixture is smooth and creamy.
4. Add Buttermilk Mixture: Pour in the buttermilk, red food coloring, vinegar, and vanilla extract. Whisk until everything is completely combined and the color is uniform. The mixture should be a vibrant red color at this point.
5. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula or whisk, gently fold everything together until just combined. Be careful not to overmix – a few small lumps are okay. Overmixing develops gluten and creates tough cupcakes.
6. Fill Cupcake Liners: Using an ice cream scoop or large spoon, divide the batter evenly among the cupcake liners, filling each about ⅔ to ¾ full. This ensures they rise nicely without overflowing.
7. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs. The tops should spring back lightly when touched.
8. Cool Completely: Remove cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire cooling rack to cool completely before frosting. This is crucial – frosting warm cupcakes will cause the frosting to melt and slide off.

For the Cream Cheese Frosting:

1. Beat Cream Cheese and Butter: In a large bowl using an electric mixer, beat the softened cream cheese and butter together on medium speed for 2-3 minutes until smooth, creamy, and fluffy. Make sure there are no lumps.
2. Add Powdered Sugar: Reduce mixer speed to low and gradually add the sifted powdered sugar, about 1 cup at a time, mixing well after each addition. This prevents a powdered sugar cloud in your kitchen.
3. Add Flavorings: Add the vanilla extract and a pinch of salt. Increase mixer speed to medium-high and beat for 2-3 minutes until the frosting is light, fluffy, and perfectly smooth.
4. Frost Cupcakes: Once cupcakes are completely cool, frost them generously using a piping bag fitted with your favorite tip, an offset spatula, or even a butter knife. Swirl the frosting in decorative peaks for that professional bakery look.
5. Garnish (Optional): Add a sprinkle of red velvet cake crumbs, a light dusting of cocoa powder, or festive sprinkles if desired.