Preheat oven to 400°F. That's not a typo - The higher baking temperature encourages a stronger rise with gentle doming.

Add the all-purpose flour, cocoa powder, baking soda, baking powder & salt to bowl and mix to evenly incorporate. Set aside.

Add the red food coloring to a separate bowl along with the lemon juice. Mix to incorporate then add the sour cream & whole milk then mix again. Set aside.

To the bowl of a stand mixer, add the unsalted butter, oil, granulated sugar, vanilla extract & coconut extract. Beat on medium-high speed until pale and fluffy. You can also use a handheld electric mixer.

Scrape down the sides of the bowl then add all the eggs to the butter mixture. Mix again on low speed until completely incorporated.

Add the dry ingredients along with the wet ingredients set aside earlier and mix on low speed until there are no more dry spots.

Scoop the red velvet cupcake batter into a cupcake pan prepared with cupcake liners. Fill each cupcake about ⅔ the way with the batter.

Bake the cupcakes at 400°F for 8-12 minutes or until the cupcake spring back when lightly pressed. If using a toothpick to check doneness, the cupcakes are ready when one comes out with a few crumbs.

Allow the cupcakes to cool completely before frosting your finished red velvet cupcakes.

Add the cream cheese and mascarpone cheese to the bowl of your stand mixer and beat on medium high speed until the mixture is easily spreadable. Transfer to another bowl/container and set aside. There's no need to clean the mixing bowl for the next step.

Add the heavy cream & confectioner's sugar to the mixing bowl. Using the whisk attachment, start on low speed slowly bringing up to high speed & whipping until the heavy cream reaches soft peaks. When the whisk is inverted the peak should flop over easily like a Santa's hat .

Add the beat mascarpone/cream cheese from earlier and whip again on high speed until the mixture stiffens and forms firm peaks.

Transfer the frosting to piping bag affixed with your favorite piping tip. Pipe the frosting onto the red velvet cupcakes in the desired patterns/shapes.

Serve at room temperature. Since the frosting contains dairy, they should refrigerated in an airtight container after 2 hours at room temperature as per USDA guidelines. Take the red velvet cupcakes out of the refrigerator about 10 minutes before serving again for them to soften as intended.