Preheat oven and prepare the cupcake pan. Preheat the oven to 350 degrees F. Line cupcake tin with cupcake paper
Cream the butter and sugar. In a stand mixer with a paddle attachment, cream your room temperature butter until light and airy. Slowly add in sugar and mix on medium until fluffy, about 5 minutes.
Mix in eggs and vanilla. While the mixer is on low, add eggs in one at a time. Then add vanilla extract.
Sift the dry ingredients. In a large bowl, sift the flour, baking soda, baking powder, cocoa powder and salt. Whisk to combine.
Mix wet ingredients. In a third bowl, whisk the red food coloring, vinegar and the buttermilk.
Slowly mix in wet and dry ingredient bowls into the butter and egg mixture. While the mixer is still on low, pour ½ of the dry flour mix and ½ of the wet buttermilk mix to the butter mixture until combined. Then repeat until all incorporated.
Fill the cupcake pan. Scoop into cupcake pan until 2/3 filled. This cake batter will rise pretty high. Try not to fill to the brim.
Bake. Bake for about 15-20 minutes or until the centers are springy to the touch and a toothpick comes out clean. Place on cooling rack for 10 minutes before removing from pan. Let the cupcakes cool completely before adding the frosting or the frosting will melt off.