Preheat your oven to 350°F (175°C). Line mini muffin pans with paper liners.

Make the cupcakes:

• In a bowl, whisk together the flour, baking soda, salt, and cocoa powder.
• In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Combine wet and dry ingredients:

• Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
• Stir in the red food coloring until evenly distributed.
• In a small bowl, combine the vinegar and baking soda. Add this mixture to the batter and mix until well combined.

Fill the mini cupcake liners:

• Spoon the batter into the prepared mini cupcake liners, filling each about 2/3 full.

Bake the cupcakes:

• Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a cupcake 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.

Make the cream cheese frosting:

• In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
• Gradually add the powdered sugar, beating well after each addition.
• Stir in the vanilla extract until well combined.

Frost the cupcakes:

• Once the cupcakes are completely cooled, use a piping bag fitted with a star tip (if desired) to frost each mini cupcake with the cream cheese frosting.
• Alternatively, you can spread the frosting using an offset spatula.

Decorate (optional):

• If desired, decorate the frosted cupcakes with sprinkles or red velvet cake crumbs for added texture and decoration.

Serve and enjoy:

• Arrange the mini Red Velvet Cupcakes on a serving platter and enjoy these adorable and delicious treats!