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

In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.

In a separate medium bowl, whisk together oil, buttermilk, eggs, red food coloring, and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.

In a small bowl, stir together vinegar and milk. Let it sit for a few minutes. Then add it to the batter and stir gently.

Fill each cupcake liner about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

In a large bowl, beat softened cream cheese and butter until smooth and creamy.

Gradually beat in powdered sugar, alternating with milk or cream, until the frosting reaches your desired consistency. Add vanilla extract and beat until well combined.

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