Preheat your oven to 350°F (175°C). Line a cupcake baking pan with colorful cupcake liners.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cocoa powder, and salt until well combined.

In another bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.

Add the large egg to the butter-sugar mixture, beating until fully incorporated.

Pour in the buttermilk and vanilla extract, followed by the red food coloring. Mix until well-blended and smooth.

Gradually add the dry ingredients to the wet mixture, mixing gently with a spatula.

Using a ladle or measuring cup, pour the batter into each cupcake liner, filling them about two-thirds full.

Place the filled muffin tins in the oven and bake for 18-20 minutes, or until a toothpick comes out clean.

Remove the cupcake pan from the oven and cool in the pan for about 5-10 minutes before transferring to a wire rack.

Beat together the softened cream cheese and unsalted butter until smooth, then gradually add in the powdered sugar.

If needed, adjust the consistency with heavy cream or milk. Frost the cooled cupcakes generously with cream cheese frosting.