Preheat your oven to 180°C (350°F) and line a muffin tin with cupcake liners.
In a bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well to combine.
In another bowl, whisk together the white vinegar, vanilla extract, vegetable oil, egg, buttermilk, and red food colouring until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth and there are no lumps.
Divide the batter equally among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the muffin tin for about 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is well combined and fluffy.
Once the cupcakes are completely cooled, frost them with the cream cheese frosting using a piping bag or a spatula.
You can decorate the cupcakes with additional red velvet crumbs or any other decorations you prefer.
Enjoy your homemade Red Velvet Cupcakes!
