1. Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners.

2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

3. In a large bowl, beat the butter and granulated sugar until light and fluffy.

4. Add the eggs one at a time, mixing well after each addition.

5. Mix in the buttermilk, vanilla extract, and red food coloring until combined.

6. Add the dry ingredients to the wet ingredients and mix just until combined.

7. Stir in the white vinegar gently.

8. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

9. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.

10. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

11. To make the frosting, beat the cream cheese and butter until smooth.

12. Add the powdered sugar and vanilla extract, then beat until fluffy and creamy.

13. Frost the cooled cupcakes and serve.