Red Velvet Cupcakes

2 1/2 C Flour
1 1/2 C Sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cocoa powder
1 1/2 C vegetable oil
1 C buttermilk, room temperature
2 large eggs, room temperature
2 Tbs. red food coloring
1 tsp. white distilled vinegar

Cupcakes: Preheat oven to 350 degrees. 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. (I put the batter in a gallon size plastic bag and cut the corner to fill the muffin tins. ET) Bake in oven for about 20-22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 tsp. vanilla extract
4 C sifted confectioner' sugar

Frosting: In a a large 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. Add red shiny sprinkles for extra fun!