Preheat your oven to 350°F and line a 12-count muffin pan with cupcake liners.
Add the cake flour to a medium bowl and use a sieve to sift in the cocoa powder, baking soda, and salt.
In a large bowl, beat the softened butter with the sugar until smooth and creamy. Add the room temperature eggs, one at a time, and mix until just combined after each. Add the vanilla extract, white vinegar, sour cream, and buttermilk. Mix until smooth and scrape down the sides of the bowl as needed. Don't overmix.
Add the dry ingredients to the wet ingredients and use a whisk to mix until smooth. Mix in the red food coloring and add more, a little at a time, until you’re happy with the color.
Pour the batter evenly into cupcake liners, filling them almost all the way to the top. Gently tap the pan on the counter to release any trapped air bubbles and bake the cupcakes in the preheated oven for 15-17 minutes. A toothpick inserted into the center should come out clean when the cupcakes are done.
Let the cupcakes cool slightly before removing them from the pan, then let them cool completely in the fridge or freezer before frosting.
Make the cream cheese frosting: In a large bowl, use a hand-held mixer to beat the softened cream cheese and the softened butter until smooth. Add the vanilla extract and the powdered sugar and mix until smooth and creamy.
Frost the cooled cupcakes as desired and serve. Store leftovers in an airtight container in the fridge for up to 1 week.