Preheat oven to 325 degrees. Line 2 muffin tins with cupcake liners.
In a small bowl, sift together the flour, cocoa, baking powder and salt.
In a second small bowl or spouted measuring cup, combine the melted butter and sugar. Stir until well-combined.
Add the sour cream, vanilla, vinegar, food coloring and egg white, and mix until smooth and creamy.
Gradually add the dry ingredients to the butter mixture and stir till combined- being careful not to over-mix.
Divide batter between two cupcake liners Bake for 15-18 minutes or until a tester comes out clean. Allow to cool before frosting.
For the Frosting:
Beat the butter and cream cheese together until smooth and creamy. add the vanilla and powdered sugar, ¼ cup at a time and mix until frosting is free of lumps, creamy and spreadable.
Notes
*From a medium or large egg. If using a jumbo or extra large egg, don't use the entire white, it will change the texture of the cake.
Recipe by The Baker Chick at https://www.thebakerchick.com/red-velvet-cupcakes-for-two/