Preheat oven to 350°F and line cupcake pan with cupcake liners.

Place the brown sugar, granulated sugar, softened butter, and oil in the bowl of a stand mixer fitted with the paddle attachment.

Cream the butter, oil, and sugars together on a medium speed (speed 4 for a kitchen aid mixer) for 5 minutes, until the butter and sugars are light and fluffy.

Scrape down the sides of the bowl and add the whole eggs and yolks one at a time, mixing at a medium low speed until combined, and scraping down the sides of the bowl after each addition.

Add vanilla extract and red food coloring, mix until combined and scrape down the sides of the bowl.

In a medium sized bowl, add the gluten free all-purpose flour, cocoa powder, baking powder, and salt together. Whisk together until all the ingredients are evenly distributed.

In a separate small bowl, whisk together the buttermilk and yogurt.

Next, add the dry ingredient mixture in three additions alternating with the buttermilk mixture. Mix on a low speed and make sure to scrape down the sides of the bowl after every addition.

Using a 2 oz. cookie scoop, place one scoop of batter into the cupcake liners. This should fill the cupcake liner 2/3 full of batter.

Bake for about 20-25 minutes. You can also check doneness of the cupcakes by inserting a toothpick into the center of the cake and if the toothpick comes out clean your cakes are done :)

Let cupcakes cool at room temperature before frosting!

Place the cream cheese into the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on a medium speed until it is smooth, and no lumps remain.

Once the cream cheese is smooth, add the butter and continue to cream together on a medium speed until smooth.

Next, slowly add the powdered sugar and mix on a low speed. Once all the powdered sugar has been added and is thoroughly mixed together, add the splash of heavy cream and vanilla extract, and mix until combined.

Then turn the mixer up to a medium-high speed and beat together until the buttercream is white and fluffy. (Take note that this buttercream is not as sturdy as a typical American buttercream so it will not be as stiff)

Once the buttercream is ready, pipe the buttercream onto the cupcakes or spread the buttercream on top of the cupcakes using an offset spatula (or back of a spoon) and enjoy!