Preheat the oven and prepare the bundt cake pan.

In a mixing bowl, cream together the softened butter, granulated sugar, and neutral oil until well combined.

Add in the eggs, vanilla extract, and distilled white vinegar, mixing until smooth.

In a separate bowl, combine the all purpose flour, cocoa powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until fully incorporated.

Stir in the red food coloring until the desired color is achieved.

Pour the batter into the prepared bundt cake pan, filling each cavity.

Bake in the preheated oven for 15 minutes or until a toothpick inserted comes out clean.

Allow the cakes to cool before removing from the pan.

For the cream cheese glaze, beat the cream cheese and softened butter until smooth.

Gradually mix in the powdered sugar, vanilla extract, and pinch of salt until the glaze reaches the desired consistency.

Drizzle the cream cheese glaze over the cooled mini bundt cakes.