Perfect red velvet cupcakes

Ingredients
2 1/2 cups flour
2 tablespoons cocoa powder
1/4 heaping teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
2 tablespoons red food colouring
1 1/2 teaspoon vanilla extract
1 cup buttermilk
3/4 teaspoon baking soda
2 teaspoons distilled white vinegar
Cream cheese frosting

Ingredients
2 sticks unsalted butter, room temperature
1 1/2 cups cream cheese, room temperature
4 cups powdered sugar
3/4 teaspoon pure vanilla extract
Preheat oven to180C. Line standard muffin tins with cupcake liners. Whisk together flour, cocoa, and salt.
With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
Add flour mixture, alternating with buttermilk, and whisking well after each.
Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix.
Divide batter evenly among lined cups, filling each three-quarters full. Bake for about 15 - 20 minutes or until cooked through.
For frosting beat butter and cream cheese with a mixer on medium-high speed until fluffy, 3 - 4 minutes. Add powdered sugar, 1 cup at a time, whisking after each addition. Add in vanilla and mix until smooth.