Preheat the oven to 350 degrees F (180 degrees C). Line muffin pans with paper liners.
Mix All-Purpose Flour (1 1/2 cup), Unsweetened Cocoa Powder (1 tablespoon), Salt (1/4 teaspoon) and Granulated Sugar (1 cup) together.
In a large mixing bowl, beat the Egg (1), Vegetable Oil (1/2 cup), Vanilla Extract (1 teaspoon), Buttermilk (3/4 cup) and Red Food Coloring (1 tablespoon) until smooth.
Add flour mixture to the liquids and mix until smooth.
In a small dish, mix together Baking Soda (1/2 teaspoon) and White Wine Vinegar (1/2 teaspoon). While the soda/vinegar mixture is bubbling, add it to the batter and mix well.
Fill the cups 2/3 of the way. Bake for about 18-20 minutes, or until inserted toothpick comes out clean.
Remove from the baking pan and cool on wire rack.
To make the frosting, beat Unsalted Butter (1/4 cup) and Cream Cheese (8 ounce) on medium high speed until fluffy, about a minute.
Add Powdered Confectioners Sugar (2 cup), Heavy Cream (1 tablespoon), and Pure Vanilla Extract (2 teaspoon). Beat on low speed for a minute. Then increase the speed to medium-high and continue to beat until smooth and fluffy, about 3 minutes.
Frost the cupcakes when they’re completely cooled.