Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a large mixing bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt.

In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.

Gradually add the wet ingredients to the dry ingredients and mix until just combined.

Fill each cupcake liner about two-thirds full with batter.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.

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

To make the frosting, beat the cream cheese and butter together until smooth, then gradually add the powdered sugar, vanilla extract, and salt until fluffy.

Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.

Optional: Decorate with cocoa powder, red velvet crumbs, or edible decorations.