Red Velvet Cupcakes

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2 1/2 cups all-purpose flour

1/4 cup unsweetened cocoa powder, such as Pernigotti

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 cup buttermilk, shaken

1 tablespoon liquid red food coloring

1 teaspoon white vinegar

1 teaspoon pure vanilla extract

1/4 pound (1 stick) unsalted butter, at room temperature

1 1/2 cups sugar

2 extra-large eggs, at room temperature

Red Velvet Frosting, recipe follows

Red Velvet Frosting:

8 ounces cream cheese, at room temperature

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

1/2 teaspoon pure vanilla extract

3 1/2 cups sifted confectioners' sugar (3/4 pound)