1. Preheat & Prep:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. Make the Cupcake Batter:

1. In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
2. In a large mixing bowl, beat butter and sugar until light and fluffy (about 2 minutes).
3. Add the egg and vanilla extract, mixing until combined.
4. In a small bowl, mix buttermilk, vinegar, and red food coloring.
5. Alternate adding the dry ingredients and buttermilk mixture to the butter mixture, beginning and ending with dry ingredients. Mix until just combined (do not overmix).

3. Bake the Cupcakes:

1. Divide batter evenly into the prepared cupcake liners (about ¾ full).
2. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
3. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

4. Make the Frosting:

1. In a large bowl, beat cream cheese and butter until smooth and fluffy.
2. Gradually add powdered sugar, beating on low, then mix in vanilla and salt.
3. Beat until creamy and spreadable.

5. Frost & Serve:

1. Pipe or spread frosting onto cooled cupcakes.
2. Garnish with red velvet crumbs or sprinkles.
3. Enjoy!