Red Velvet Cupcakes with Cream Cheese Frosting

This recipe from Gretchen puts cupcakes center stage! A delicious, and "slightly" nutritious way to enjoy a decadent classic!

Ingredients for the Cake

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp cocoa powder
• 1 1/2 cups vegtable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temp.
• 2 T. red food coloring
• 1 tsp. white distilled vinegar
• 1 tsp. pure vanilla extract

Directions for the Cream Cheese Frosting

• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 4 cups sifted powdered sugar
• Chopped pecans and fresh raspberries and blueberries

Directions for the Cake

1. Preheat the over to 350 degrees and line 2 (12-cup) muffin pans with cupcake liners

2. In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl, gently beat together the oil, buttermilk, eggs, food colors, vinegar, and vanilla. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined (do not overmix!)

5. Divide the batter evenly into the cupcake tins (about 2/3 full). Bake for 20 minutes, turning the pans once, halfway through. Test the cupcakes for doneness. Remove and cool completely before frosting.

Directions for the Cream Cheese Frosting

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