Preheat oven to 350 degrees. Prepare cupcake pan(s) with paper liners.
In a mixing bowl, cream the sugar and butter, mix until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food colorings together to form a paste, and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture.
Pour batter into cupcake papers. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely before frosting.
Blend cream cheese, butter, and almond extract. Mix in powdered sugar. Spread or pipe onto cooled cupcakes.