Line your muffin pan with cupcake liners. Set aside.
Preheat oven to 350 degrees.
In a large bowl of a stand mixer, cream together butter ans sugar.
Add food coloring, halfway through creaming.
Add eggs, one at a time. Whip well after each addition.
Add vanilla and beat again.
In a medium mixing bowl, whisk together the dry ingredients ( flour, baking powder, soda and salt ).
If using sour milk: mix together 1 tablespoon of lemon juice and enough milk to make 1 cup of sour milk. Let sit for 5 - 8 minutes. When milk should curdle slightly.
Starting with dry ingredients and alternating with buttermilk/sour milk, add to butter mixture.
Beat well after each addition.
Fill cupcake wrapper-lined tins ⅔ full.
Bake for 23 - 27 minutes, or until a toothpick inserted in the center of each cupcake comes out clean.
Cool 7 - 10 minutes in tins, then remove to wire racks.