Preheat the oven to 350°F (180°C) and line cupcake pans with paper liners.

In a large bowl, whisk together cake flour, baking soda, cocoa powder, and salt. Set aside.

In a separate bowl, cream together unsalted butter and granulated sugar until light and fluffy.

Add eggs one at a time, then incorporate canola oil, vanilla extract, and red food coloring.

Mix buttermilk with vinegar, then alternate adding the dry and wet mixes to the batter.

Divide batter into cupcake liners and bake for 18 minutes or until a toothpick comes out clean.

Cool in pans for 5 minutes, then transfer to a wire rack.

For the frosting, beat together cream cheese and butter, then add vanilla, sugar, and salt until fluffy.

Frost cooled cupcakes using a piping bag or knife.