Step 1: Preheat and Prepare : Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Set out ingredients to bring them to room temperature for even mixing.

Step 2: Mix Dry Ingredients : In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar : In a large bowl, beat butter and sugar together with a hand or stand mixer until light and fluffy (about 2 minutes). Add egg and vanilla extract, mixing until fully incorporated.

Step 4: Add Wet Ingredients : Mix in the vinegar and red food coloring until evenly blended. Gradually add the dry ingredients to the butter mixture in three additions, alternating with buttermilk (beginning and ending with dry ingredients). Mix just until smooth — don’t overmix.

Step 5: Bake the Cupcakes : Divide the batter evenly among the cupcake liners (fill each about ⅔ full). Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 6: Make the Whipped Cream Cheese Frosting : In a mixing bowl, beat cream cheese and butter together until smooth and fluffy. Add powdered sugar, vanilla, and salt, mixing on low until incorporated. In a separate bowl, beat heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until light and airy.

Step 7: Frost and Decorate : Once cupcakes are completely cool, pipe or spread the frosting on top. Garnish with red velvet crumbs, white chocolate curls, or a dusting of cocoa powder for a bakery-style finish.