Preheat oven to 350 degrees F . Line muffin pan with 24 cupcake liners.
Sift together in mixing bowl flour, sugar, salt, baking soda, and cocoa powder.
In another small mixing bowl, stir together the eggs and oil. In a mixing cup whisk buttermilk, food coloring, vinegar, and vanilla extract.
Gradually add the dry ingredients and buttermilk mixture to the egg mixture. You want the mixture to look dark brown, red in color. (You may want to add a bit more cocoa powder, if the red is not deep enough in color)
Fill cupcake liners 3/4 full and bake about 20 to 22 minutes or until done. Let cupcakes cool completely before frosting.
Frosting: In large mixing bowl, combine cream cheese, confectioners' sugar, butter, salt, vanilla, and lemon zest. Blend together for about 2 minutes.
With piping bag (plastic sandwich bags make a great piping bag as well) decorate each cupcake and sprinkle.