Red Velvet Cupcakes

When it was time to bake something for our Thanksgiving dessert table, I knew I wanted to stay away from your traditional pumpkin/apple/pecan pie (even though I also made some pecan pie cookies, see below). I knew red velvet was the way to go. I have always been a fan, but wasn't sure my family had ever even heard of it. I was quite surprised, however, when people were asking..."Who made the red velvet cupcakes?" Again, it's not something my family normally had around any of our holidays and get togethers, but it was received well.
I've tried other recipes in the past, but when a fellow co-worker brought in a few of her cupcakes to sample, I knew it was THE recipe to use. With striking bright red coloring sharply contrasted by a velvety white cream cheese frosting, and a very subtle...and I mean subtle!... chocolate flavor, it's fun to eat as well as to look at. There is only one word to describe this confection and that is ....FABULOUS! I hope you enjoy!

Red Velvet Cupcakes with Cream Cheese Frosting
Paula Deen (original recipe here)

For the cupcakes:

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

For the cupcakes:

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.