Preheat the oven to 350 degrees Fahrenheit.
Line a cupcake tray with liners, this recipe makes 7 cupcakes. Set aside. Add all wet ingredients (aside from the food coloring) to a large mixing bowl and beat together with an electric mixer.
Add in the dry ingredients, making sure to spoon and level the flour. For the all purpose flour, I find it easiest to measure 1 cup worth, then subtract 2 tablespoons (for 1 batch) which will equal 3/4 cup + 2 tbsp.
Beat together just until combined but careful not to overmix
Whisk in the food coloring until evenly incorporated.
Scoop into your prepared cupcake tray, filling each about 3/4 of the way full.
Bake for 23-28 minutes, or until a toothpick comes out clean. 25 minutes is perfect in my oven, but all ovens are different.
To make the buttercream, beat together the butter and cream cheese until well incorporated. Beat in the powdered sugar, 1 cup at a time until smooth and creamy. Finally, beat in the salt and vanilla.
Once the cupcakes have fully cooled, pipe on the frosting and enjoy!