Preheat the oven to 350°F. Place 16 cupcake papers in cupcake pans.

In a large bowl or the bowl of a stand mixer, sift the flour, sugar, cocoa powder, baking powder, and baking soda together. Add the salt and give it a whisk to combine.

Cut the room temperature butter into tablespoon-sized pieces then add to the dry ingredients. Using a paddle attachment, mix on low until a sandy mixture forms.

In another bowl, whisk together the eggs, buttermilk, vanilla, and food coloring. Use 1 to 2 tablespoons of liquid food coloring, or 5 to 6 drops of gel food coloring. More will give a richer red.

Slowly add the wet ingredients to the dry ingredients while mixing on low. Mix until combined, scraping the bowl down as needed. Distribute the batter evenly into cupcake papers.

Bake for 15 to 20 minutes or until springy to the touch. Let cool for a few minutes in the pans then remove and cool completely on a wire rack.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth and fluffy, about 2 minutes.

Add the room temperature cream cheese, vanilla, and salt to the creamed butter. Beat together on medium speed until well combined. Scrape down the bowl.

With the mixer on low speed, add the sifted confectioners sugar a cup at a time. Mix until combined. If you’re wanting a stiffer buttercream, keep adding more sifted confectioners sugar until it’s the desired texture or chill the buttercream for a few minutes before piping.

Transfer the buttercream to a piping bag fitted with a star tip and pipe large dollops on top of each cooled cupcake.