Red Velvet Cupcakes:

• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cocoa powder
• 1 teaspoon salt
• 1 1/2 cups white sugar
• 1 1/2 cups vegetable/canola oil
• 2 eggs
• 1 cup buttermilk
• 1 teaspoon white vinegar
• 1 teaspoon vanilla
• 2 tablespoons red food coloring (almost an entire bottle)

Cream Cheese Buttercream:

• 2 sticks unsalted butter, softened (do not microwave)
• 16 oz cream cheese
• 1 teaspoon vanilla
• 3-4 cups confectioners’ sugar (as needed)

1. Preheat oven to 350 degrees.
2. In a small bowl, whisk together the flour, baking soda, cocoa powder, salt, and sugar.
3. In the electric mixer, beat together the oil, buttermilk, eggs, vinegar, and vanilla, adding the food coloring once well mixed. Gradually add the flour mixture to the wet until well combined.
4. Fill the cupcake liners 2/3 of the way. Bake for 21-23 minutes or until a toothpick inserted in the center comes out clean.

Cream Cheese Icing:

1. Mix the butter and cream cheese until creamy, and add vanilla. Gradually add the confectioner’s sugar. Beat until fluffy. If your buttercream is too thick, add cream. If it is too wet, add more powdered sugar (a little at a time). Allow cupcakes to cool completely before frosting.