Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish
Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake
papers.



In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and
cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs,
food coloring, vinegar, and vanilla with a handheld electric mixer. Add the
sifted dry ingredients to the wet and mix until smooth and thoroughly combined.



Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven
for about 20 to 22 minutes, turning the pans once, half way through. Test the
cupcakes with a toothpick for doneness. Remove from oven and cool completely
before frosting.


For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until
smooth. Add the sugar and on low speed, beat until incorporated. Increase the
speed to high and mix until very light and fluffy.


Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big
star tip.