Preheat your oven to 350°F. Prepare your cupcake pans by lining them with paper liners.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and salt.

In another bowl, cream together the butter and sugar until light and fluffy using an electric mixer.

Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract and red food coloring.

Gradually add dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with dry ingredients. Mix until just combined.

Gently fold in the white vinegar into the batter.

Fill cupcake liners about two-thirds full with batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

To make the frosting, beat the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, beating until light and fluffy.

Arrange the cooled cupcakes in a circular pattern on a cake board. Secure each cupcake with a small dollop of frosting underneath.

Using a spatula or piping bag, frost the entire arrangement, covering the tops and sides of the cupcakes to create a seamless cake appearance.

Once decorated, slice the cake into portions and serve with your favorite side, like ice cream or fresh berries.

Store any remaining cake in an airtight container in the refrigerator for up to five days.