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To make the cupcakes:
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Place a rack in the upper third of the oven and preheat to 350u00b0F. Line a muffin pan with 12 cupcake papers and coat with nonstick spray. Set aside.
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In a small bowl, whisk together vanilla extract, food coloring, and cocoa power until the mixture becomes thick. Set aside. In a medium bowl, whisk together flour, salt, and baking soda.
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In the bowl of an electric mixer, beat together butter and brown sugar on medium speed until fluffy, about 5 minutes. Beat in the egg.
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Beat in the red cocoa paste. Incorporate well, beating on medium-high speed. Add half of the flour mixture, alternating with the milk. Add the vinegar. Beat well.
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Divide the batter between the 12 cupcake tins and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let sit in pan for 10 minutes before moving to a wire rack to cool.
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To make the frosting:
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With an electric mixer, beat cream cheese on medium speed until soft, about 1 minute.
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Add softened butter and continue to beat on medium-low speed until butter and cream cheese are thoroughly combined. Add powdered sugar, vanilla extract, and milk and beat until well incorporated.
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Place frosting in the fridge for an hour before frosting if you'd like to firm it up a bit. Pour frosting in a ziplock bag and cut out a corner. Spread evenly across cupcakes.
