preheat the oven to a temperature of 350 degrees Fahrenheit (175 degrees Celsius) and proceed to line 30 muffin cups with paper liners.
To create the cake, begin by mixing flour, baking soda, cocoa powder, and salt in a medium-sized bowl, and then set the mixture aside.
In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until light and fluffy for approximately 5 minutes. Add eggs one at a time, and mix in sour cream, milk, vanilla, and food color. Gradually beat in the flour mixture on low speed until it is just combined, ensuring not to overbeat. Spoon the batter into the muffin cups that have been prepared, filling each cup up to 2/3 of its capacity.
Afterwards, bake the cupcakes in the oven that has been preheated for about 20 minutes, or until a toothpick inserted into a cupcake comes out clean. Once done, allow them to cool on a wire rack for five minutes while still in the pans. Remove the cupcakes from the pans and let them cool completely.
Whilst waiting for the cupcakes to cool, create the frosting. Begin by beating cream cheese, sour cream, butter, and vanilla extract in a large bowl until light and fluffy. Gradually beat in confectioners' sugar until the frosting becomes smooth.
Once the cupcakes have cooled, spread or pipe the frosting onto them to complete the delicious treats.
