Add the softened butter and sugar to a mixing bowl and mix until creamy.
Add the yogurt and mix until combined.
Add the red velvet food coloring and mix well.
Add the egg and vanilla extract, then mix until smooth and well combined.
In a separate bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
Add the dry ingredients to the wet mixture and mix until combined.
Mix until a smooth red velvet batter forms.
Divide the batter evenly among the cupcake liners.
Bake at 350°F (175°C) for 18–21 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cupcakes to cool completely.
Prepare the cream cheese frosting by beating the cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy. Transfer the frosting to a piping bag.
Pipe the frosting over each cooled cupcake.
Arrange the frosted cupcakes together for serving.
Finish the cupcakes with a light sprinkle of red velvet cupcake crumbs over the frosting.
