For the Cupcakes:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
3. Combine Wet Ingredients: In another bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Mix well until combined.
4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Fill the Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
6. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the Cream Cheese Frosting:

1. Beat Butter and Cream Cheese: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Add Sugar and Flavoring: Gradually add the powdered sugar, mixing until incorporated. Add vanilla extract and a pinch of salt, mixing until smooth.
3. Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.