Prepare the Cupcakes:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. Mix Dry Ingredients:

   • In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder until well combined.

3. Combine Wet Ingredients:

   • In a large bowl, whisk together the oil, eggs, vanilla extract, and red food coloring. Add the buttermilk and vinegar, then whisk until smooth.

4. Combine Wet and Dry Ingredients:

   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.

5. Fill the Cupcake Liners:

   • Divide the cupcake batter evenly among the cupcake liners, filling each about 2/3 of the way full.

6. Bake the Cupcakes:

   • Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Cream Cheese Frosting:

7. Make the Frosting:

   • In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
   • Gradually add the powdered sugar, 1/2 cup at a time, beating until combined and smooth. Add the vanilla extract and a pinch of salt, then beat until fluffy and well incorporated.

8. Frost the Cupcakes:

   • Once the cupcakes are completely cooled, use a piping bag or an offset spatula to frost the cupcakes with the cream cheese frosting.

9. Decorate:

   • For a decorative touch, garnish with small edible rose petals, pink or red sprinkles, or even additional cream cheese frosting piped in rosettes. You can also add small fondant roses or a rose petal design for a more elaborate decoration.

Serve:

10. Serve the Cupcakes:

• Serve the cupcakes immediately or store in an airtight container in the fridge for up to 3 days.