Red Velvet Cupcakes With Cream Cheese Frosting

• FOR THE CUPCAKE:
• 2-1/2 cups All-purpose Flour
• 2 Tablespoons Dutch Processed Cocoa Powder (I Used Tollhouse)
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1-1/2 cup Canola Or Vegetable Oil
• 1-1/2 cup Sugar
• 2 Large Eggs
• 1 cup Buttermilk (or 1 Cup Of Milk With 2 Teaspoons Lemon Juice)
• 2 Tablespoons Red Food Coloring
• 1 teaspoon Vanilla Extract
• FOR THE FROSTING:
• 1 stick Unsalted Butter, Softened
• 8 ounces, fluid Cream Cheese, Softened
• 1/4 teaspoons Salt
• 1-1/2 teaspoon Vanilla Extract
• 3-1/4 cups Confectioners Sugar

1. Preheat oven to 350 degrees F. Put paper liners into two 12-count muffin tins (recipe makes roughly 18 so use 18 liners).
2. In a medium sized bowl whisk together the flour, cocoa, baking soda and salt until combined. Set aside.
3. In a large bowl beat together the oil and sugar. Then add the eggs, buttermilk, food coloring and vanilla until combined. Pour the flour mixture into the wet mixture, beating just until combined.
4. Fill the cupcake liners 2/3rd's of the way full (I used a regular sized ice cream scoop) and bake for 22-26 minutes until a toothpick is inserted into a cupcake comes out clean. Remove them from the oven and set the pan on a cooling rack. Let the cupcakes cool completely before frosting.
5. For the frosting: In a medium-sized bowl beat together the butter and cream cheese until fluffy. Add your salt, vanilla and sugar and beat until combined.
6. Frost the cupcakes then, garnish with cupcake crumbs if desired, and enjoy!

allpurpose, dutch, baking soda, salt, vegetable oil, sugar, eggs, buttermilk, red food coloring, vanilla, frosting, butter, fluid cream cheese, ubc, vanilla, confectioners sugar

Taken from tastykitchen.com/recipes/desserts/red-velvet-cupcakes-with-cream-cheese-frosting-3/ (may not work)