In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light.
Add the eggs, one at a time, and beat until combined.
With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
Scoop the batter into the muffin cups with a 2¼-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean.
Cool completely in the pans and frost the cupcakes with the cream cheese frosting.
To make the frosting, place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment.
Mix on medium speed just until combined. Don't whip!
Add the sugar and mix until smooth.
Notes
You can use a hand electric mixer if you don't have a stand mixer. Ina Garten's cream cheese frosting recipe calls for 3½ cups of confectioners' sugar. I used 3 cups and it was perfect for me.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/red-velvet-cupcakes/