Step 1

For the cupcakes: Preheat the oven to 350ºF. Line 2 standard cupcake pans with paper baking cups.

Step 2

In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar at medium speed for 3-5 minutes or until light and fluffy. Lower speed and add eggs, one at a time, mixing slowly after each addition. In a small bowl, whisk together cocoa powder, red food coloring, and vanilla. On low speed, slowly add this to the stand mixer bowl, mixing until well incorporated. In a small bowl, combine salt and milk. On a low speed, alternate between adding a third of the flour, followed by a third of the milk, and mix. Repeat and mix until incorporated, and stop to scrape down the bowl as needed. In a small bowl, quickly stir baking soda and apple cider vinegar together (it will fizz!) then pour this reaction into the batter. Mix until just incorporated.

Step 3

Using a standard-size, spring-release ice cream scooper, scoop batter into the lined cupcake pans so each well is 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.

Step 4

For the frosting: In the bowl of an stand mixer fitted with a paddle attachment; beat cream cheese and butter on medium to high speed until light and fluffy. Beat in vanilla extract. On a low speed, slowly mix in confectioners' sugar until well combined. Then beat on a high speed for at least 2 minutes to ensure a light and fluffy frosting.

Step 5

Transfer frosting into a plastic piping bag fitted with a round metal tip. Make sure cupcakes are completely cooled before piping the frosting on each cupcake.